This Greek lamb and orzo soup is so hearty and delicious that I often serve it at dinner parties and it instantly becomes everyone’s favorite!
The recipe starts off with a boneless leg of lamb that is cut into chunks and simmered till it is soft and tender along with vegetables, orzo, and chickpeas. Hearty and delicious! The Greek herbs and spices flavor the broth so well.
There are so many ways to modify this soup:
- add your favorite veggies such as spinach, zucchini, and bell peppers
- leave out the orzo and add diced potatoes to make it gluten-free.
- substitute the chickpeas for your favorite cooked beans
- Make it low-carb by leaving out the orzo and the beans altogether and add more veggies
- turn it into a stew by reducing the amount of liquid but, keep in mind that teh orzo will absorb most of it.
What should I serve with the lamb & orzo soup?
All you need is some toasted bread to soak up the rich broth and a nice salad. Enjoy! My rosemary bread is to-die for alongside this soup.
Watch the video tutorial here:
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Greek Lamb, Chickpeas & Orzo Stew
This lamb and orzo soup is so hearty and delicious that I often serve it at dinner parties and it instantly becomes everyone's favorite!
Ingredients
- 4 and 1/2 pounds boneless leg of lamb, fat trimmed and cut into big chunks
- 1 large onion, finely diced
- 4-5 garlic cloves, crushed
- 1 celery stalk, chopped
- 2 carrots, chopped
- 1 (28 ounces) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground pepper or to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon honey
- 2 bay leaves
- 6-8 cups water
- 3/4 cup - 1 cup orzo pasta
- 15 oz cooked chickpeas
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped fresh mint
- Crumbled feta or shredded parmesan cheese for garnish
Instructions
Prepare the Lamb:
Trim the excess fat off the lamb.
Pat the lamb chunks dry with paper towels and season with salt and pepper.
Heat a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, turning to sear all sides. Remove the lamb from the pot and set aside.
Sauté the Vegetables:
In the same pot, reduce the heat to medium and add a drizzle of olive oil if needed.
Add the onion, celery, and carrots. Cook, stirring often, for about 5-7 minutes until softened and fragrant. Add the garlic and warm through about 30 seconds until fragrant.
Build the Stew Base:
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Add the crushed tomatoes, oregano, paprika, honey, bay leaves, and the seared lamb. Season with salt and pepper to taste.
Simmer:
Pour in 6 cups of water (or more), ensuring the lamb is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and easily falls apart.
Add Chickpeas & Orzo:
Remove the bay leaves from the pot. Stir in the cooked chickpeas and ¾ cup orzo pasta. Add an additional cup or two of water if the stew is too thick.
Simmer, uncovered, stirring occasionally, until the orzo is tender, about 10-12 minutes.
Finish with Fresh Herbs:
Stir in the parsley and mint for a burst of freshness. Taste and adjust seasoning if needed.
Serve:
Ladle the stew into bowls and garnish with crumbled feta or shredded parmesan cheese. Serve hot with crusty bread or a side of Greek salad.
Enjoy this warm, hearty, and flavorful dish that's perfect for gathering around the table with loved ones!
Notes
- Make Ahead: This dish can be prepared a day in advance. If making ahead, do not add the orzo until just before serving to prevent it from becoming overcooked and mushy.
- Freezer-Friendly: This stew freezes beautifully! Allow it to cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Consistency: As the stew sits, it will thicken. When reheating, add ½ to 1 cup of boiling water to bring it back to a soup-like consistency.
- Portioning: For convenience, divide leftovers into individual servings before freezing—perfect for quick, hearty meals on busy days.
- Flavor Boost: The flavors deepen as the stew rests, making leftovers even more delicious!
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What a wonderful recipe! I adapted it by using leftover lamb from Eater instead of cooking a roast for hours. The flavors were so complex. I never added honey to a soup before! I added the meat, fresh herbs , Including sage, and garbanzos about the last 5 minutes, and pretty much followed the recipe . I can see why you make it for company…I will. oh… the feta was a great touch 👏
thanks!!
Thank you so much for sharing! I love how you made it work with your leftovers — and yes, the feta really makes it special!