Lamb and Orzo Soup with Spinach
Recipe from Better Homes and Gardens

Lamb shanks are the base for this slow-simmering meal-in-a-bowl.


Lamb and Orzo Soup with Spinach

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Servings: Makes 6 servings.
Total Time: 2 hrs
Related Categories: Carrots, Celery, Dutch Oven, Lamb Shanks, Low Calorie Soups, Low Carb, Low Fat, Pasta, Soup, Spinach, Spinach Soup
 
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Ingredients
  • 2-1/2  pounds
    lamb shanks
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  • 4  cups
    water
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  • 4  cups
    chicken broth or vegetable broth
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  • 2 
    bay leaves
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  • 1  tablespoon
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
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  • 1-1/2  teaspoons
    snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 2 
    carrots, cut into julienne strips (1 cup)
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  • 1  cup
    sliced celery
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  • 3/4  cup
    orzo (rosamarina)
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  • 3  cups
    torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
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  •  
    Finely shredded Parmesan cheese (optional)
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  •  
    Sliced ripe olives (optional)
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Directions
1.
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.
2.
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.
3.
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.

Make-ahead tip
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 information
Calories 226, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 59 mg, Sodium 797 mg, Carbohydrate 20 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet
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