Lamb And Risoni Pasta Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the lamb and cook until browned on all sides.
• STEP 2.Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened.
• STEP 3.Add the tomato paste, diced tomatoes, beef broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
• STEP 4.Add the risoni pasta to the pot and cook until al dente, about 10 minutes.
• STEP 5.Season with salt, pepper, and any additional herbs or spices to taste.
• STEP 6.Serve the soup hot, garnished with fresh herbs if desired.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can brown the lamb in batches before adding it to the pot.
• Feel free to add other vegetables like peas or spinach for added nutrition.
• If you prefer a thicker soup, you can add more risoni pasta or reduce the amount of liquid.
• You can also make this soup in a slow cooker. Simply brown the lamb and sauté the vegetables before transferring everything to the slow cooker and cooking on low for 6-8 hours.

Storage and Serving

• This Lamb and Risoni Pasta Soup is best served hot.
• Garnish with fresh herbs like parsley or basil for added freshness.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.