Lamb Orzo Spinach Soup
- Number of Servings: 6
Ingredients
Ingredients * 2 1/2 POUNDS MEATY LAMB SHANKS * 4 CUPS WATER * 4 CUPS CHICKEN OR VEGETABLE BROTH * 2 BAY LEAVES * 1 TEASPOON SNIPPED FRESH OREGANO OR 1 TEASPOON DRIED OREGANO CRUSHED * 1 1/2 TEASPOONS SNIPPED FRESH MARJORAM OR 1/2 TEASPOON DRIED MARJORAM CRUSHED * 1/4 TEASPOON BLACK PEPPER * 2 TWO MEDIUM CARROTS, CUT INTO THIN BITE-SIZE STRIPS (1CUP) * 1 CUP SLICED CELERY * 3/4 CUP DRIED ORZO * 3 CUPS TORN FRESH KALE OR SPINACH * FINELY SHREDDED PARMESAN CHEESE (OPTIONAL)
Directions
1. In a large Dutch Oven combine lamb shanks, water, broth, bay leaves, dried oregano (if using) dried morjoram (if using), and pepper. Bring to boiling then reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat tender.
2. Remove lamb shanks from Dutch Oven. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. Strain broth, discarding solids. Skim fat from broth.
3. Return broth to Dutch Oven. Stir in chopped meat, carrots, celery, and orzo. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in fresh oregano, fresh marjoram, and kale. Cook for 1 to 2 minutes more or just until kale wilts. If desired, sprinkle each serving with parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user PAMELAPGOLD.
1. In a large Dutch Oven combine lamb shanks, water, broth, bay leaves, dried oregano (if using) dried morjoram (if using), and pepper. Bring to boiling then reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat tender.
2. Remove lamb shanks from Dutch Oven. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. Strain broth, discarding solids. Skim fat from broth.
3. Return broth to Dutch Oven. Stir in chopped meat, carrots, celery, and orzo. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in fresh oregano, fresh marjoram, and kale. Cook for 1 to 2 minutes more or just until kale wilts. If desired, sprinkle each serving with parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user PAMELAPGOLD.
Nutritional Info Amount Per Serving
- Calories: 349.7
- Total Fat: 11.7 g
- Cholesterol: 68.8 mg
- Sodium: 1,107.6 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 5.9 g
- Protein: 31.4 g
Member Reviews