Best Rustic Lamb Soup From Florence Minestra Dagnello Recipes

Rustic Lamb Soup from Florence (Minestra Dagnello) image

Provided by Polar Bear

Categories Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

Steps:

Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
Finally add the noodles and cook for a few minutes.
Serve with freshly ground pepper.

Nutrition Facts : Calories 367.8, Fat 20.5, SaturatedFat 6.7, Cholesterol 65.1, Sodium 995.1, Carbohydrate 29, Fiber 2, Sugar 3.5, Protein 14.4

Lamb Soup image

Provided by ellie_

Categories Lamb/Sheep

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

leftover lamb bone, of a leg of lamb
1 1/2 cups leftover lamb, cut into 1/2 inch pieces
3 celery ribs, leaf part, cut into 1/2 inch slices
1 carrot, peeled and cut into 1/2 inch pieces
1 onion, sliced
3 peppercorns
1 teaspoon salt
1 teaspoon curry powder
1 beef bouillon cube
1/4 teaspoon all purpose Greek seasoning (or other seasoning mix)

Steps:

Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
Drain using a colander over a bowl or pot, retaining liquids.
Trim meat from bones and discard bones after removing marrow (added to meat).
Discard gristle, carrots and celery.
Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
Season to taste.

My Mum's 'mageiritsa' or Greek Lamb Soup image

Provided by joanna_giselle

Categories Lamb/Sheep

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 kg lamb (fatty neck pieces are ideal)
1 bunch spring onion
1/2 cup rice
2 eggs
1 lemon, juice of, large
salt and pepper

Steps:

Wash lamb pieces well and throw them in a tall pot covering them with cold water.
Bring to the boil, skimming the pot frequently and then turn the heat down and simmer for 2 hours.
Add the spring onion which has been washed and chopped coarsely (around 2cm pieces.) Add salt and pepper to taste.
Simmer for another 20 minutes, then add the rice which has been rinsed and boil for another 15 minutes until the rice is cooked.
Allow the soup to cool slightly and make an avgolemono or egg-lemon sauce.
Separate the eggs and beat the whites for 5 minutes on low speed with a hand-held mixer until white. (It must not be firm or meringue-like.).
Add yolks and beat briefly, then add the lemon juice in a thin stream until the mixture is fluffy.
Then add hot soup in a thin trickle beating all the while at a low speed until most of the broth has been incorporated. You will need a large bowl to do this and you should tilt it at the beginning when you beat the egg whites so they are covered by the beaters.
Be careful not to go too quickly or the egg will cook and curdle, it must be warmed up gradually.
Tip the contents of the bowl back into the pot and mix lightly with a ladle.
NOTE: The lamb here in Greece is very fatty so I don't add any oil at all to the soup but if you use leaner types of lamb (e.g. Australian or New Zealand) you may like to add 1/3 cup of oil to the soup.