Lamb and Orzo Soup with Spinach
- In a large Dutch oven or kettle combine lamb shanks, water, chicken or vegetable broth, bay leaves, oregano, marjoram, salt, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 to 1-1/2 hours or until meat is tender.
- Remove meat from soup; set aside to cool. Strain broth through a large sieve or colander lined with 2 layers of 100% cotton cheesecloth; discard herbs. Skim fat and return broth to Dutch oven. Cut meat off bones and coarsely chop meat; discard bones.
- Stir chopped meat, carrots, celery, and orzo into soup. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in spinach. Cook for 1 to 2 minutes more or just until spinach wilts. If desired, serve with Parmesan cheese and ripe olives. Makes 6 servings.
From the Test Kitchen
Prepare soup except do not add spinach. Cool. Transfer to airtight freezer container. Seal, label, and freeze up to 3 months. To reheat, transfer to saucepan. Cook over medium heat, stirring occasionally to break apart. Stir in spinach as above.
Nutrition Facts (Lamb and Orzo Soup with Spinach)
- Per serving:
- 226 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 59 mg chol. ,
- 797 mg sodium ,
- 20 g carb. ,
- 25 g pro.