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Vermicelli or Orzo Broth Soup
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Ingredients
- broth1-2 cups
- vermicelli or orzo2 tbsp
- Ghee1 tbsp
- Salt and pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 110, protein 4, fat 6, carbs 11, fiber 0, sugar 0
Original steps
- Toast the vermicelli or orzo in the ghee.
- Pour in the salted broth with pepper and bring to a boil, then lower the heat until cooked (orzo takes longer to cook and may require extra broth).
- For extra flavor, you can add mastic to the broth.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking