Greek Lamb and Orzo Soup with Mint

Name: Greek Lamb and Orzo Soup with Mint
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1¼ lb (565 g) lamb shoulder, boneless, cut into 1-inch (2.5cm) cubes, patted dry; 3 tbsp (45 ml) olive oil; 1 medium (150 g) yellow onion, diced; 4 cloves (20 g) garlic, minced; 1 tsp (3 g) dried oregano; 6 cups (1400 ml) vegetable broth; 14½ oz (411 g) canned diced tomatoes, with juice; 1 cup (165 g) orzo pasta; ½ cup (12 g) fresh mint, chopped, plus more for garnish; 2 tbsp (30 ml) lemon juice, fresh; salt, to taste; black pepper, to taste; ½ cup (115 g) feta cheese, crumbled (optional)

From the MyKitchenBank Kitchen

A rustic Greek soup combining tender braised lamb with orzo pasta, fresh tomatoes, and bright herbs. This aromatic, comforting bowl comes together on the stovetop with minimal fuss and maximum flavor. Finish with a squeeze of lemon and a handful of fresh mint, then top with crumbled feta for an authentic Mediterranean touch.

Prep: 15 min
Cook: 20 min
Wait: 1 hr 5 min
Total: 1 hr 40 min
Makes: 6 servings (about 10 cups)

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Steps

Before you start

Pat the lamb cubes dry before browning to ensure a good crust forms
Gather and measure all ingredients (mise en place) before you start cooking
Use a large heavy-bottomed pot with at least 6-quart capacity
Have fresh mint on hand; dried mint can substitute but use only 2 tablespoons total

1
Brown the lamb
- Heat 3 tbsp olive oil in a large 6-quart pot over medium-high heat until shimmering, about 1–2 minutes.
- Working in batches to avoid crowding, add the lamb cubes and cook until deeply browned on all sides, about 8–10 minutes total.
- Transfer the browned lamb to a clean plate.
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Ready when: Lamb is deeply browned on all sides
Tip: Don't stir too early; let each side develop a crust (2–3 min per side) before flipping. Crowding the pan drops the temperature and causes steaming instead of browning.
2
Sauté aromatics
- Reduce heat to medium.
- Add the diced onion and cook, stirring occasionally, until softened and beginning to brown, about 3–4 minutes.
- Stir in the minced garlic and dried oregano, and cook for another 30 seconds until fragrant.
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Ready when: Onion is softened and golden; garlic is fragrant
Tip: Watch the garlic closely so it doesn't burn; burnt garlic will make the soup bitter.
3
Deglaze and add liquid
- Pour in 1/2 cup of the vegetable broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
- Add the remaining 5.5 cups of broth and the canned tomatoes with their juice.
- Return the browned lamb to the pot and stir well.
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Ready when: Liquid is just beginning to simmer
4
Simmer lamb until tender
- Increase heat to medium-high to bring the liquid to a gentle boil, then reduce heat to medium-low.
- Partially cover the pot (leave the lid slightly ajar) and simmer until the lamb is very tender and easily pierced with a fork, about 50 minutes.
- Skim any foam or impurities that rise to the surface during the first 5 minutes.
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Ready when: A fork easily pierces the lamb with no resistance; meat is very tender
Tip: Skim the surface early on to ensure a clear, clean-tasting broth.
5
Cook the orzo
- Stir the orzo pasta into the pot, breaking up any clumps.
- Increase heat to medium to bring the liquid back to a gentle boil, then reduce to medium.
- Cook, stirring occasionally, until the orzo is tender with no hard center, about 10–12 minutes.
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Ready when: Orzo is al dente and tender when bitten; no hard center remains
6
Finish with lemon and mint
- Remove the pot from heat.
- Stir in the chopped fresh mint and fresh lemon juice.
- Taste the soup and season with salt and black pepper as needed, starting conservatively since the broth, tomatoes, and lamb already contain salt.
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Tip: Add the lemon juice just before serving to brighten the flavors; adding it earlier can cause the mint to turn dull.
7
Serve
- Ladle the hot soup into bowls.
- Top each serving with a generous handful of crumbled feta cheese (if using) and a few fresh mint leaves as garnish.
- Serve immediately, offering crusty bread and a wedge of lemon on the side if desired.

Good to know

Tips

Pat the lamb dry before browning to ensure proper crust formation and prevent steaming instead of searing.
Don't skip the browning step; it builds deep flavor through the Maillard reaction, creating a richer-tasting broth.
The soup will thicken as it cools and sits. Add water or broth when reheating to return it to the desired consistency.
Crumbled feta adds a salty, tangy finish; it's optional but highly recommended for authentic Greek flavor.

Make ahead

Prepare up to 2 days ahead and refrigerate in an airtight container. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The orzo will absorb more broth as the soup sits, so add a splash of water or broth when reheating to restore the soup's consistency.

Storage & reheating

Room temperature: Do not store at room temperature for longer than 1 hour. Refrigerator: Up to 4 days in an airtight container. Freezer: Up to 3 months. To reheat: Thaw overnight in the fridge (if frozen). Heat gently on the stovetop over medium-low heat, stirring occasionally. Add water or broth in 1/4-cup increments if the soup is too thick. Do not microwave as it may cause uneven heating.

Substitutions

lamb shoulder, boneless → Beef chuck. Use the same weight (1.25 lb / 565g). Flavor will be less Mediterranean but still hearty and delicious. Cooking time remains the same.
orzo pasta → Ditalini, small shells, or short-grain rice. Use the same weight. Cooking times may vary slightly; adjust if needed. Small pasta shapes will create a similar texture to orzo.
fresh mint → Dried mint or fresh parsley. If using dried mint, use only 2 tablespoons total and stir it in with the oregano in step 2. Fresh parsley offers a different but complementary flavor profile.
vegetable broth → Chicken broth or beef broth. Chicken broth adds a lighter flavor; beef broth deepens the soup. Use the same quantity (6 cups).