Lamb and Rice Soup with Greens Recipe

This nutritious, filling and tasty soup is a meal in a bowl. Using already-cooked rice makes it quick, too.
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  • 1/2 cup rice, preferably long grain brown, or use 1 1/2 cups cooked rice
  • 1 pound ground lamb
  • 1/2 teaspoon cardamom
  • 1 teaspoon lemon zest (optional)
  • 1 package frozen greens (spinach, chard etc) or use about 1 pound fresh greens
  • 1 medium onion
  • 2 stalks celery
  • 2 cloves garlic, or more if desired
  • 1 teaspoon thyme, crumbled
  • 1 bay leaf
  • water, oil for pan, salt and pepper
Container:3 or 4 quart saucepan
45 mins
15 mins
1 hr
  • Cook rice in 1 1/2 cups water with 1/2 teaspoon salt until rice is just tender, about 45 minutes ( time will be less if using white rice; follow package directions).
  • If using frozen greens, set out to thaw. If using fresh greens, wash, trim off stems and chop coarsely. Chop the onion, slice the celery thinly and mince the garlic.
  • Make the meatballs: mix ground lamb with cardamom, 1 teaspoon salt, a few grinds of pepper and lemon zest, if using. Shape into approximately 24 small balls.
  • Lightly film a heavy saucepan with oil.  Over medium heat, brown the meatballs and set aside. Pour off all but 1 tablespoon of fat, leaving any browned bits in the pan. Add the onions and celery and cook until the onions soften, about 5 minutes. Add garlic, 4 cups water, bay leaf, thyme, chopped greens and rice.
  • Simmer until rice and vegetables are tender. Correct seasoning and serve hot.
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