Lamb and Orzo Soup
A hearty beef broth combined with lamb, vegetables, and plenty of orzo.
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Ingredients
- 1 Tablespoon olive oil
- 12 oz. lamb meat cut into small pieces
- 1 teaspoon oregano
- 1 onion chopped
- 4 oz. mushrooms sliced
- 5 garlic cloves minced
- 1/4 c. dry red wine
- 4 c. beef broth
- 2 c. water
- 1 teaspoon black pepper
- 1 can 15 oz petite diced tomatoes, drained
- 3/4 c. uncooked orzo
- 3 c. spinach
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add lamb and cook for 5-7 minutes or until the outside has browned.
- Add in the oregano, onion, and mushrooms. Cook for 5 minutes.
- Add in the garlic and cook for 2 more minutes.
- Deglaze the pan with the red wine, scraping off the little browned bits from the bottom.
- Add in the beef broth, water, black pepper, and tomatoes. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes.
- Add the orzo and cook for 8 minutes.
- Stir in the spinach and cook for 2 minutes.
Notes
Adapted from Cooking Light January/February 2015