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Albanian Lamb and Pasta Soup
A hearty and comforting soup from Albania, featuring tender lamb, vegetables, and pasta simmered in a flavorful broth. This dish is often prepared with lamb bones for a richer flavor base, making it a perfect meal for cooler days.
đ§ Ingredienser
- 600 g Lamb(On the bone (like shank or leg) for flavor, or use diced lamb shoulder/leg. Can also use leftover roasted lamb.)
- 1 medium Onion(finely diced)
- 2 medium Carrots(diced)
- 2 tbsp Tomato puree
- 200 g Soup pasta(Orzo or other small soup pasta)
- 1 tbsp All-purpose flour
- 250 ml Milk(Whole milk recommended)
- 1 large Egg yolk
- 1 tbsp Lemon juice(freshly squeezed)
- 20 g Unsalted butter
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley(finely chopped, for garnish)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- Boiling water(as needed)
đšâđł Instruktioner
- 1
If using lamb on the bone, cut the meat into bite-sized pieces and set aside. If using leftover roasted lamb, dice it. If using lamb shoulder/leg, dice it into 1-inch cubes.
đĄ Proffstips: Using lamb bones to make a stock beforehand will enhance the soup's flavor. - 2
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and sauté until softened and lightly golden, about 5-7 minutes.
- 3
Add the diced lamb to the pot. Brown the meat on all sides. Season with salt and pepper.
đĄ Proffstips: Ensure the lamb is well-seared for better flavor development. - 4
Stir in the diced carrots and tomato puree. Cook for 2-3 minutes, stirring constantly.
- 5
Sprinkle the flour over the lamb and vegetables. Cook, stirring constantly, for 2-3 minutes to cook out the raw flour taste.
- 6
Gradually whisk in the milk until smooth. Then, add enough boiling water to cover the lamb and vegetables generously (about 6-8 cups, depending on desired soup consistency). Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is very tender.
đĄ Proffstips: Skim off any impurities that rise to the surface during simmering. - 7
About 15 minutes before the lamb is done, stir in the soup pasta. Cook according to pasta package directions until al dente.
- 8
In a small bowl, whisk together the egg yolk and lemon juice. Temper this mixture by gradually whisking in about 1/2 cup of the hot soup broth. This prevents the egg from scrambling.
đĄ Proffstips: Ensure the soup is not boiling when adding the tempered egg mixture. - 9
Gently stir the tempered egg mixture back into the soup. Cook over low heat for 2-3 minutes, stirring constantly, until the soup thickens slightly. Do not let it boil.
- 10
Taste and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
đĄ Proffstips: Serve hot with crusty bread.
đĄ Proffstips
- âFor a richer flavor, use lamb bones to make a homemade lamb stock.
- âIf you don't have soup pasta, you can use orzo or even small broken pieces of spaghetti.
- âThe lemon juice adds a bright, fresh counterpoint to the richness of the lamb.
- âThis soup can be made a day in advance; gently reheat on the stovetop, adding a little more broth or water if it has become too thick.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like diced potatoes, leeks, or celery along with the carrots.
- For a creamier soup, you can add a splash of heavy cream along with the milk.
- If lamb is unavailable, beef or even chicken can be used, though the flavor profile will change.