Best Lamb Spinach And Couscous Soup Recipes

Middle Eastern Lamb and Spinach Soup image

Provided by echo echo

Categories Lemon

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped
3 tablespoons olive oil
1 tablespoon turmeric
1/2 cup yellow split peas
1/2 lb ground lamb
1 medium onion, grated
6 cups chopped spinach
1/2 cup rice flour
2 lemons, juice of
salt and pepper
2 garlic cloves, minced
2 tablespoons chopped of fresh mint
4 eggs, beaten

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

Lamb, Spinach, and Couscous Soup image

Yield Makes about 11 cups, serving 6 as a main course

Number Of Ingredients 13

2 tablespoons olive oil
2 1/2 pounds lamb necks
1 large onion, chopped coarse
2 large garlic cloves, minced
4 quarts (16 cups) water
2 cups beef broth
1/2 cup dry red wine
2 parsley sprigs
1 1/2 cups sliced carrot
1/2 teaspoon dried mint, crumbled
1/2 teaspoon crumbled dried rosemary
1 pound spinach, coarse stems discarded and the leaves washed well and chopped coarse
1/2 cup couscous

Steps:

In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks. Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden. Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse. Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.