Stir in the orzo and cook, uncovered and stirring often to prevent sticking, until the orzo and beef are tender, 15 to 20 minutes.
Seasoning the dish with dried mint is a must; its citrusy notes balance the harissa, a smoky North African pepper paste that brings both chili heat and complex spicing to the soup.
Add the tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, 2 to 3 minutes.
Add the beef in an even layer and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Packed with fork-tender meat, plump orzo, warming spices and bright herbs, the comforting meal is adored — so much so that it’s called “shorba,” meaning, quite simply, soup, with no confusion as to which soup is being referred to.
