Stir together the first three ingredients in a 2 quart saucepan. Heat until bubbly, then add water, bouillon, and salt and bring to a boil. Cook over medium heat 10 minutes; tomato should begin to break up. Add more water and bring to boil; then add orzo. Cook to al dente and turn off heat. Stir in parsley. Squeeze lemon juice into the soup now, or squeeze into each bowl when serving. Recipe from http://www.ece.orst.edu/~turkish/mahi-koc Recipe by: Mahi Koc Posted to KitMailbox Digest by Pat Hanneman
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 171 (64%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 800.7mg||28 %|
|Potassium 1189mg||31 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 19.1g|
|Protein 5.5g||8 %|
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Calories per serving: 268
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