Best 6 Spinach Lamb And Orzo Soup Recipes

YOUVETSI: GREEK LAMB STEW WITH ORZO

Steps:

• Pat the lamb dry and season with kosher salt and black pepper.
• In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
• In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
• Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
• Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
• Garnish with parsley and crumbled feta, if you like, before serving.

SPINACH, LAMB AND ORZO SOUP

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 saute 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.

SPINACH, LAMB AND ORZO SOUP

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.

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

GREEK LAMB WITH ORZO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
• Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

GREEK LAMB WITH SPINACH AND ORZO

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.