Italian Soups and Salads Recipes - Lamb and Orzo Soup

Ingredients

• 2 1/2 pounds lamb shanks

• 4 cups water

• 4 cups chicken broth or vegetable broth

• 2 bay leaves

• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

• 1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed

• 1/4 teaspoon black pepper

• 2 medium carrots, cut into short thin strips (1 cup)

• 2 stalks celery, sliced

• 3/4 cup dried orzo pasta

• 3 cups torn fresh spinach or half of a 10-ounce package frozen chopped spinach, thawed and well drained

• Finely shredded Parmesan cheese (optional)

 

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Method:

1. In a large Dutch oven combine lamb shanks, the water, broth, bay leaves, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 to 1 1/2 hours or until meat is tender.

2. Remove lamb shanks from Dutch oven. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Strain broth through a large sieve or colander lined with two layers of 100%-cotton cheesecloth; discard bay leaves and herbs. Skim off fat; return broth to Dutch oven.

3. Stir chopped meat, carrots, celery, and uncooked pasta into broth in Dutch oven. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables and pasta are tender.

4. Stir in spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through. If desired, serve with Parmesan cheese.