MIDDLE EASTERN LAMB AND SPINACH SOUP
Versions of this are cooked in many parts of the Mediterranean area--Greece, West Asia and North Africa. Before juicing, I microwave the lemons about 20 seconds to increase the amount of juice. If you prefer, oregano can be substituted for the mint.
Provided by echo echo
Categories Lemon
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, saute the chopped onion in 2 Tbs oil until golden.
- Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
- Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
- Add meatballs to the pan and simmer 10 minutes.
- Add the spinach, cover and simmer 20 more minutes.
- Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
- Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
- Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
- Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
- Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
Nutrition Facts : Calories 354.8, Fat 19.6, SaturatedFat 6, Cholesterol 168.6, Sodium 97.9, Carbohydrate 28.8, Fiber 6.2, Sugar 4, Protein 16.8
SPINACH, LAMB AND ORZO SOUP
Provided by Anastasia Williams
Categories Soup/Stew Pasta Lunch Lamb Shank Spinach Summer Bon Appétit California
Yield Serves 4
Number Of Ingredients 13
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.
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