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Levantine · Soup
Lamb Soup with Rice and Vegetables
A clear, comforting lamb broth built on bones and cubed meat, simmered with carrots, celery and tomato, then thickened with rice or fine noodles and lifted with fresh parsley.
- YieldServes 6 · 6 bowls
- Hands-on30 min
- Total2 h 12 min
- Difficulty
Ingredients
- 1 kglamb soup bones
- 500 glamb stewing meat, cubed
- 2 Lwater
- 1 piececinnamon bark, small piece
- to tastesalt
- to tasteblack pepper, freshly ground
- 3small carrots, quartered
- 70 gcelery, chopped
- 125 gtomatoes, peeled and chopped
- 110 gshort-grain white rice, washed
- 3 tbspflat-leaf parsley, finely chopped
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