Lamb Soup with Spinach & Leftover Lamb Meat
This lamb soup is easy and fast to make from scratch because it uses leftover lamb meat (from braises and roasts). While it is very filling it tastes light thanks to its generous use of fresh spinach, lemon juice and a yogurt garnish.
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Servings: 6
Equipment
- large soup pot
Ingredients
- 1 lbs leftover lamb meat, from braise or slow roast*
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced small
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes, or to taste
- 12 oz fresh spinach (or other spring greens**), rough chopped
- 2 eggs
- ⅓ cup heavy cream, (or half and half or milk)
- 2 tablespoons lemon juice, or to taste
- kosher salt, to taste
- black pepper, to taste
Instructions
- In a soup pot over medium heat saute the diced onion with the olive oil until soft, about 4 mins. Add the minced garlic, paprika and red pepper flakes. Stir and saute for another minute or two.
- Add and work in the rough chopped spinach in batches, just until it begins to wilt.
- Add the 1 tablespoon chicken base and 1 cup of water (or 1 cup of the chicken broth) and stir well.
- Add the pulled lamb meat and stir it in.
- Add the remaining 3 cups of water (or 3 cups of chicken broth). Bring to simmer and let simmer for about 5-6 minutes.
- In the meantime, beat the two eggs and cream (or milk) in a bowl.
- Turn off the heat and slowly ladle clear broth from the soup into the bowl with egg mixture to temper it. Add two more ladlefuls.
- Slowly pour the tempered egg mixture into the soup pot, constantly stirring to work it in without allowing the egg to cook.
- Taste the broth and season with salt and pepper as needed. Add the lemon juice and stir well.
- Serve the soup right away with a generous spoonful of yogurt on top.
Notes
*You need fork tender lamb meat which you can easily pull apart/shred before you add it to the soup.
**Spinach is easiest to use here. Other good options are Swiss chard, dandelion greens, sorrel (may skip the lemon juice if using), arugula or a combination of any of these.
TIP: To add a starch such as short grain rice, orzo or pastina to this soup consult the section above the recipe card for tips.
