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Lamb, Spinach & Orzo Soup

7 cups water
14 1/2 ounces chicken broth
3 pounds lamb shanks
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
1 bay leaf
3 tablespoons olive oil
1 small onion, sliced
3/4 cup orzo
1 pound fresh spinach, chopped or 10 oz package frozen chopped spinach, thawed
Parmesan cheese

Bring water and broth to a boil in dutch oven or large skillet.
Add the lamb shanks,chopped vegetables and the bay leaf. Return
to a boil,reduce heat and let simmer until lamb is tender about 1
hour and 20 minutes. Transfer lamb to a plate and strain cooking
liquid and reserve . Let lamb cool slightly then cut meat off bone
and into 1 inch pieces.

In same pot or skillet heat the olive oil over medium heat. Add
the sliced onion and cook until tender about 6 minutes. Return the
lamb and strained broth to the pot. Add the orzo and cook over
medium heat until orzo is al dente 15-20 minutes. Add the spinach
and cook until wilted and heated through.

Season with salt & pepper to taste. Ladle soup into bowls and
serve with grated parmesan cheese.


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