Greek Orzo and Lamb Chowder with Mint

Name: Greek Orzo and Lamb Chowder with Mint
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb (450 g) ground lamb; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves garlic cloves, minced; ¾ tsp (1½ g) ground cinnamon; 14½ oz (410 g) canned diced tomatoes, with juice; 2 tbsp (30 g) tomato paste; 4 cups (960 ml) lamb or chicken stock; 1 whole (120 g) carrot, medium, diced into ¼-inch pieces; 1 whole (80 g) celery stalk, diced into ¼-inch pieces; ¾ cup (150 g) orzo pasta, uncooked; to taste kosher salt; to taste freshly ground black pepper; ⅓ cup (12 g) fresh mint leaves, finely minced; ½ cup (120 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A warming stovetop chowder that merges Greek flavors with rustic comfort. Ground lamb is browned with cinnamon and onion, then simmered with tomatoes, diced vegetables, and orzo pasta until creamy and cohesive. Fresh mint stirred in at the end adds brightness to this aromatic, filling soup.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: 4 servings (about 10 cups)

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Ingredients

4 servings

1 lb (450 g) ground lamb
2 tbsp (30 ml) extra-virgin olive oil
1 whole (150 g) yellow onion, medium, finely diced
3 cloves garlic cloves, minced
¾ tsp (1.5 g) ground cinnamon
14½ oz (410 g) canned diced tomatoes, with juice
2 tbsp (30 g) tomato paste
4 cups (960 ml) lamb or chicken stock
1 whole (120 g) carrot, medium, diced into ¼-inch pieces
1 whole (80 g) celery stalk, diced into ¼-inch pieces
¾ cup (150 g) orzo pasta, uncooked
to taste kosher salt
to taste freshly ground black pepper
⅓ cup (12 g) fresh mint leaves, finely minced
½ cup (120 g) crumbled feta cheese (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (6-quart capacity)
Wooden spoon or sauce spoon
Measuring cups and spoons
Cutting board and knife
Optional: immersion blender (for a creamier texture)

Steps

Before you start

Have all ingredients prepped and measured before starting (knife-ready vegetables, open cans, measure stock)
Use ground lamb that is not too lean (15–20% fat); it renders flavor and body into the chowder
Mince fresh mint just before stirring in so it stays bright and fragrant

1
Brown the lamb
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat (6-quart capacity).
- Once shimmering, add the ground lamb and break it into small, even pieces with a wooden spoon as it cooks.
- Cook for 5–6 minutes, stirring frequently, until the lamb is no longer pink and begins to brown.
- You should see some fond (browned bits) sticking to the bottom of the pot.
- Drain off excess fat if the lamb released more than 2 tablespoons of liquid.
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Ready when: Lamb is no longer pink and light brown, with rendered fat pooling slightly
Tip: Break the lamb into small, uniform pieces so it cooks evenly and distributes through the finished chowder rather than clumping.
2
Cook aromatics and spice
- Reduce heat to medium.
- Add the diced onion and minced garlic to the pot and stir constantly for 2–3 minutes until fragrant and the onion is translucent.
- Sprinkle in the ground cinnamon and stir for 30 seconds to bloom the spice and release its oils into the cooking lamb and onion.
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Ready when: Onion is translucent, garlic is fragrant, and cinnamon is distributed throughout
Tip: Blooming the cinnamon briefly in fat mellows its sharpness and distributes its warm flavor evenly.
3
Deglaze and add tomato
- Stir in the tomato paste and cook for 1 minute, stirring to coat the lamb and onions evenly.
- Add the diced tomatoes with their juice and use the spoon to scrape up any browned bits stuck to the bottom of the pot (this adds deep flavor).
- The mixture should look thick and cohesive.
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Ready when: Browned bits are lifted from the pot bottom; tomato and paste are well mixed with the lamb
Tip: Deglazing captures the rendered lamb flavor; don't skip scraping the pot bottom.
4
Pour stock and add vegetables
- Pour in the stock and bring the mixture to a simmer over medium-high heat, stirring gently.
- Once simmering, reduce heat to medium-low and add the diced carrot and celery.
- Stir to combine, then adjust the heat so the chowder simmers gently—you should see small bubbles breaking the surface, not a rolling boil.
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Ready when: Liquid reaches a gentle simmer with steady small bubbles
Tip: A gentle simmer cooks the vegetables evenly and prevents the chowder from becoming thin or brothy.
5
Simmer and add orzo
- Let the chowder simmer for 12 minutes to begin softening the vegetables.
- Stir in the uncooked orzo, pushing it down to submerge it in the liquid.
- Continue simmering for 10–12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
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Ready when: Orzo is tender (taste a piece), vegetables are soft, and broth has thickened slightly from the orzo starch
Tip: Stir the orzo occasionally so it doesn't clump or stick to the pot; it releases starch that naturally thickens the chowder.
6
Season to taste
- Taste a spoonful of the chowder (blow on it to cool it first).
- Season with kosher salt and freshly ground black pepper to your preference.
- Remember that feta cheese, if using, will add saltiness, so season a bit conservatively at this stage.
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Ready when: Seasoning is balanced and tastes bright, not bland or oversalted
Tip: Taste and adjust before adding mint; mint can make subtle saltiness seem more pronounced.
7
Finish with mint
- Remove the pot from heat.
- Stir in the freshly minced mint leaves, using a gentle folding motion to distribute them throughout the chowder without breaking them down.
- Reserve a small pinch of fresh mint for garnish if desired.
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Ready when: Mint is evenly distributed and the chowder smells bright and herbaceous
Tip: Add mint off the heat so its delicate oils and flavor remain fresh rather than cooking off. If you blend the chowder, add mint after blending.

Good to know

Tips

For a creamier chowder, use an immersion blender to partially or fully blend the soup after step 6. This breaks down the vegetables and orzo starch, creating a silkier body. Add the mint after blending.
If the chowder is too thin after the orzo cooks, simmer uncovered for another 3–5 minutes to reduce the liquid and concentrate flavors.
This soup pairs beautifully with warm pita bread, Greek salad, or a crusty country loaf for soaking up the aromatic broth.
Feta cheese is optional but traditional in Greek cuisine; crumble a small handful over each bowl just before serving for salty, tangy richness.

Make ahead

You can prepare the chowder through step 5 up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently over medium-low heat, stirring occasionally, until steaming (about 10 minutes). Add the fresh mint just before serving.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (freeze after step 5; mint is best added after thawing and reheating). Reheat in a pot over medium-low heat, adding a splash of stock if it has thickened too much.

Substitutions

ground lamb → ground beef or ground pork. Use the same amount. The chowder will be less aromatic but equally hearty. Beef works best if you want a deeper, earthier flavor; pork is milder.
orzo pasta → ditalini, small pasta shells, or short-grain rice. Use the same amount and adjust cooking time slightly (taste after 10 minutes to check doneness). Rice will absorb more broth and make the chowder creamier.
fresh mint leaves → fresh dill or fresh parsley. Use the same amount. Dill brings a slightly herbaceous, tangy note; parsley is more neutral and less aromatic. Do not use dried mint—it becomes bitter when reheated.
lamb or chicken stock → vegetable or beef stock, or water with 1 tbsp tomato paste. Lamb stock is traditional and adds richness, but chicken or vegetable stock works fine. If using water, add the extra tomato paste to build depth.