In a large dutch oven pot, heat one tablespoon of ghee over medium heat. Dice onion and add to the pot.
Saute till soft and slightly golden. Add ground beef, brown till halfway done, breaking large chunks with a wooden spoon in between.
Wash chard really well, trim the ends, dice. Slice lemon in half, squeeze the juice of one half, and slice the second half into a half-moon shape.
Add water to the pot, bring to boil. Once boiling, add orzo and diced chard. Reduce to medium heat and cook for 13-15 minutes. Serve as-is or with a dollop of yogurt.
-To make this soup gluten-free, use gluten-free orzo made of cassava flour.-For a low-carb option, orzo can be replaced with riced cauliflower.-Ground beef could be substituted for ground lamb, or leftover rotisserie chicken or turkey.-I used Red chard in this recipe. Instead of chard, this soup could be made with kale or even beet greens.-Lemon juice could be substituted for apple cider vinegar.