This recipe is a mix between the traditional recipe for the famous Moroccan Herrera Soup and the famous Egyptian Orzo Soup.
The result turned out nothing less than great !
Ingredients

 200 gm small meat cubes
2 medium onions finely chopped
½ tbsp ginger powder
½ tbsp turmeric powder
½ tbsp paprika
Salt & pepper
4 tbsp olive oil
½ cup parsley finely chopped
½ cup coriander finely chopped
¼ cup celery leaves finely chopped
2 cups tomatoes juice
2 tbsp tomato paste
1 liter beef stock
2 tbsp corn starch dissolved in ½ cup of water
½ cup orzo pasta
2 tbsp ghee

Directions

 Sauté your meat and onions in olive oil adding all the spices. 
Add the tomato pasta, tomato juice, beef stock and all the greens.
 Bring to a hard boil and then add the corn starch water mixing constantly.
 Cook on high heat for about 30 minutes with the led closed and then lower the heat. 
Meanwhile, sauté the orzo pasta in the ghee for a couple of minutes till it gets a golden brown color. 
Add into the soup and keep mixing until it’s almost cooked.
 If your soup thickens more than it should add some beef stock or even some water and bring to a boil.
 Once the orzo pasta is cooked remove from heat and serve.

Enjoy