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.
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
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.
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.
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!
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.
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!
Lebanese Lamb Soup
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
- 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.
- 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.
- 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.
- 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.
- 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
- Stir in vermicelli noodles and fresh chopped parsley.
- Serve and enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.
A perfect winter Soup!
Yay! Yum!
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?
Glad you like it 🙂 Yes, you can definitely substitute for 7-spice only 🙂 Let me know how it turns out for you.