Vermicelli soup

Lebanese Lamb Soup

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This Lebanese Lamb Soup is a nourishing soup recipe that makes one delicious meal! It’s perfectly hearty and filling thanks to the tender chunks of protein-rich lamb and vermicelli noodles, rice and fresh parsley. Plus it’s a versatile recipe so feel free to add veggies if you’d like.

Lamb stew soup

Lebanese Lamb Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the lamb chucks are so deliciously tender. This is a perfect comforting fall and winter soup, but when you’ve got fresh parsley from your garden to use up in the summer, this soup is a winner!

Ingredients for Lamb Soup Recipe

(Scroll below for full recipe with exact measurements and a printable option)

Lamb Chunks

Olive oil

Vermicelli noodles

Rice

Middle Eastern spices

Salt

Parsley

Pine nuts

hearty soup ingredients

How to Make this Hearty Lamb Noodle Soup:

Sear the lamb. Place a heavy-bottomed pot over medium-high and heat the olive oil, then add the lamb cubes, salt and spices and sear until they’re browned on all sides.

sear lamb stew

Simmer the soup: Add water and bring the soup to a boil, then reduce to low and simmer for 1 hour or until the lamb is super tender.

Shallow fry the vermicelli noodles: While soup is simmering; place a small frying pan over medium heat, heat olive oil and add vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly.

Shallow fry the pine nuts- if using: place a small frying pan over medium heat, heat olive oil and add pine nuts. Cook until golden brown, mixing frequently so they cook evenly.

pine nuts and vermicelli noodles

Assemble the soup: After one hour of simmering, and when the lamb is tender, add rice, golden vermicelli and fresh chopped parsley. Cook for additional 20-25 minutes or until rice is cooked.

Serve and enjoy! Taste and adjust the seasoning if needed. Ladle into bowls, garnish with toasted pine nuts and/or chopped parsley, then serve and enjoy!

Lebanese Lamb Soup

Frequently Asked Questions:

  • What can I use instead of lamb leg or shoulder? If you can’t source lamb leg or shoulder meat, you can also or purchase precut lamb stew meat.
  • Can I add vegetables to this Lebanese soup? Yes, you can add you’re favorite veggies, such as carrots and potatoes. Add them in when you add the rice.
lamb pasta soup

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect any day of the year!

Lebanese Chicken Soup With Vegetables

Makhlouta-15 Bean Soup

Lentil Soup with Pasta

Lebanese Red Lentil Soup

If you make this Lebanese Vermicelli soup recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Vermicelli soup

Lebanese Lamb Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 1 lb boneless lamb leg or shoulder, trimmed of excess fat, cut into 1 1/2" pieces
  • 3 tablespoons olive oil- divided
  • 1 teaspoon salt- more if needed
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup vermicelli noodles
  • 1/3 cup medium grain rice
  • 1/4 cup parsley, finely chopped
  • 4 tablespoons pine nuts- for garnishing

Instructions

    1. Place a medium sized heavy-bottomed soup pot over medium-high, heat. Heat 1 tablespoon olive oil, then add the lamb cubes, salt and spices and sear, turning occasionally until well browned.  
    2. Add water and bring to a boil, then reduce the heat to low, cover and simmer for about 1- 1.5 hours until the lamb is tender.
    3. Meanwhile, while lamb is cooking; shallow fry the vermicelli noodles. Place a small frying pan, add 1 tablespoon olive oil and heat over medium heat. Then add broken vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly. Transfer to a plate.
    4. In the same frying pan, add another tablespoon of olive oil and heat over medium heat. Add pine nuts and toast, just until golden, turning frequently so they cook evenly. Transfer to a plate.
    5. After one hour of simmering, and when the lamb is tender, add the rice and cook for additional 20 minutes or until rice is cooked
    6. Stir in vermicelli noodles and fresh chopped parsley.
    7. Serve and enjoy!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 105mgSodium: 78mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 32g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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Comments (2)

  • Jackie Sahd Linetty

    This looks like a great recipe!
    Would you recommend using 7-spice instead of all-spice if it’s available? If so, would I use 1/2t of the 7-spice and remove both the cinnamon and the all-spice?

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