Best 2 Manestra Poor Greek Soup Recipes

Manestra Poor Greek Soup is a traditional Greek dish that is packed with flavor. Typically served in the Greek Orthodox faith during Holy Week or Lent, it is a hearty and satisfying soup that makes use of everyday ingredients. Many variations of this soup exist, each with its own unique twist on the classic. This article will provide you with a comprehensive overview of the best manestra poor greek soup recipes, so you can find the perfect one for your needs.

Here are our top 2 tried and tested recipes!

GREEK TOMATO SOUP WITH ORZO

Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

MANESTRA - POOR GREEK SOUP

Manestra - Poor Greek Soup image

Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

Provided by ThatSouthernBelle

Categories Greek

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1 large onion, finely chopped
4 large garlic cloves, pressed
1 teaspoon oregano, dried
2 1/2 lbs tomatoes, chopped into 1/2 inch pieces
1 1/2 teaspoons salt
8 cups water
1/3 cup orzo pasta
1/3 cup parmesan cheese or 1/3 cup kefalotyri, grated
1/4 teaspoon ground cinnamon (optional)
1 tablespoon mint, shredded (optional)

Steps:

Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
Stir in the tomatoes and sauté until they collapse, about 10 minutes.
Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
Add the orzo and simmer until it is tender, about 5 minutes.
Serve with grated cheese on top and shredded mint leaves.

Tips:

Use fresh, seasonal vegetables for the best flavor.
If you don't have any leftover meat, you can use canned beans or lentils instead.
Feel free to add other vegetables to the soup, such as potatoes, carrots, or celery.
Season the soup to taste with salt, pepper, and oregano.
Serve the soup with a drizzle of olive oil and a sprinkle of feta cheese.

Conclusion:

Manestra is a delicious and hearty soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make dish, making it a great option for busy families. So next time you're looking for a simple and satisfying meal, give manestra a try. You won't be disappointed!