Spinach, Lamb and Orzo Soup Recipe

Name: Spinach, Lamb and Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups water; 1 14 1/2-ounce can chicken broth; 3 pounds lamb shanks; 1 carrot, chopped; 1 onion, chopped; 1 celery stalk, chopped; 1 bay leaf; 3 tablespoons olive oil; 1 small onion, sliced; 3/4 cup (about 5 ounces) orzo (rice-shaped pasta)*; 1 pound fresh spinach, chopped or 1 10-ounce package frozen chopped spinach, thawed; Freshly grated Parmesan cheese; *Available at Italian markets, specialty foods stores and many supermarkets.

Servings: persons

7 cups water
1 14 1/2-ounce can chicken broth
3 pounds lamb shanks
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 bay leaf
3 tablespoons olive oil
1 small onion, sliced
3/4 cup (about 5 ounces) orzo (rice-shaped pasta)*
1 pound fresh spinach, chopped or 1 10-ounce package frozen chopped spinach, thawed
Freshly grated Parmesan cheese
*Available at Italian markets, specialty foods stores and many supermarkets.

1
Bring water and chicken broth to boil in heavy large saucepan or Dutch oven over high heat.
2
Add lamb shanks, carrot, chopped onion, celery and bay leaf and bring to boil.
3
Reduce heat and simmer until lamb is tender, about 1 hour 20 minutes.
4
Transfer lamb to plate and cool slightly.
5
Remove meat from bone and cut into 1/2-inch pieces.
6
Strain cooking liquid and reserve.
7
In same pot, heat olive oil over medium heat.
8
Add sliced onion and saute until tender, about 6 minutes.
9
Add reserved cooking liquid, lamb meat and orzo.
10
Cook soup over medium heat until orzo is tender but still firm to bite, about 20 minutes.
11
Add spinach to soup and cook until wilted, about 2 minutes.
12
Season soup to taste with salt and pepper.
13
(Soup can be prepared 1 day ahead.
14
Cover and refrigerate.
15
Bring soup to simmer before serving.)
16
Ladle soup into bowls.
17
Serve, passing grated Parmesan cheese separately.

1197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 cups water, 1 14 1/2-ounce can chicken broth, 3 pounds lamb shanks, 1 carrot, chopped, and more.

Yes, Spinach, Lamb and Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach, Lamb and Orzo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions