Spinach Lamb And Orzo Soup Recipes

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SPINACH, LAMB AND ORZO SOUP



Spinach, Lamb and Orzo Soup image

Provided by Anastasia Williams

Categories     Soup/Stew     Pasta     Lunch     Lamb Shank     Spinach     Summer     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 13

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.

Steps:

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

GREEK LAMB WITH SPINACH AND ORZO



Greek Lamb With Spinach and Orzo image

One of my very favorite recipes (can't recall where I got it anymore)... easy and so delicious! Even non-lamb eaters like this one. This reheats very well. I serve it with a salad and pita bread.

Provided by anni703

Categories     One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 boneless leg of lamb (approx. 3-4 lb.)
1 tablespoon dried oregano, crushed
1 tablespoon finely shredded lemon peel
4 garlic cloves, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 (10 ounce) bag of prewashed fresh spinach, chopped
5 cups cooked orzo pasta
4 ounces crumbled feta cheese (I use a lot more)
1/2 cup pine nuts (to garnish) (optional)

Steps:

  • Trim fat from meat. Cut to fit into 3.5-6Qt. slow cooker. Combine oregano, lemon peel, garlic, and salt in small bowl. Sprinkle evenly over lamb and rub lightly. Place lamb in crockpot. Sprinkle with lemon juice.
  • Cover and cook on low for 8-10 hours or on high 4-5 hours.
  • Remove lamb, discard fat, chop meat and set aside. Add spinach to cooker (with juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.
  • A sprinkling of toasted pine nuts (pignoli) is a nice touch.

Nutrition Facts : Calories 72.4, Fat 4.5, SaturatedFat 3, Cholesterol 17.8, Sodium 362.2, Carbohydrate 4.7, Fiber 1.6, Sugar 1.4, Protein 4.6

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