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zuppa di orzo

Zuppa di Orzo

Zuppa di Orzo is a hearty Italian barley soup, combining tender vegetables, pearl barley, and optional pancetta for a smoky, flavorful touch. This comforting dish is perfect for lunch, dinner, or cozy evenings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 5 Servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1 onion diced
  • 1 carrot peeled and diced
  • 1 celery stick diced
  • 1 large potato peeled and cut into 1cm cubes
  • 100 g pearl barley
  • 700 ml chicken or vegetable stock
  • 80 g smoked pancetta diced (optional)
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrot, and celery, cooking for 5 minutes until softened.
  2. Stir in pearl barley, toast lightly for 1–2 minutes, then pour in the stock. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 30–40 minutes until barley is tender and flavors meld.
  4. Add pancetta during the last 10 minutes to render fat and infuse the soup with smoky flavor.
  5. Adjust salt and pepper to taste. Ladle soup into bowls and garnish with freshly chopped parsley.

Notes

Serve with crusty bread or toasted sourdough for soaking up the broth. Top with grated Parmesan or Pecorino Romano for extra richness. Drizzle extra virgin olive oil for added flavor. Pair with a fresh green salad for a balanced meal. For a vegetarian version, omit pancetta and add beans for protein.