📝 About This Recipe
Transport yourself to a sun-drenched Greek village with this soul-warming Soupa me Kritharaki, a traditional staple of Hellenic home cooking. This dish features tender morsels of grass-fed lamb simmered in a rich, tomato-infused broth, thickened naturally by delicate orzo pasta. It is a masterclass in rustic simplicity, offering a perfect balance of savory meat, bright acidity, and the aromatic warmth of cinnamon and cloves.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Lamb shoulder (boneless, cut into 1-inch cubes)
- 1/4 cup Extra virgin olive oil (Greek Koroneiki variety preferred)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 medium Carrots (diced into small rounds)
- 2 pieces Celery stalks (finely sliced)
The Broth and Spices
- 2 tablespoons Tomato paste (concentrated)
- 1 cup Crushed tomatoes (canned or fresh grated)
- 6-7 cups Lamb or beef stock (low sodium)
- 1 piece Cinnamon stick
- 2 pieces Whole cloves
- 1 teaspoon Dried Greek oregano
- to taste Sea salt and black pepper
Pasta and Finishing
- 1 cup Kritharaki (Orzo) (uncooked)
- 1/4 cup Fresh parsley (finely chopped)
- 1-2 tablespoons Lemon juice (freshly squeezed)
- 1/2 cup Mizithra or Kefalotyri cheese (grated, for serving)
👨🍳 Instructions
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1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Brown the lamb in batches, ensuring not to crowd the pan. Cook until a deep golden-brown crust forms on all sides (about 5-7 minutes per batch). Remove lamb and set aside.
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4
In the same pot, lower the heat to medium and add the onion, carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and soft.
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5
Add the minced garlic and tomato paste. Stir constantly for 2 minutes to 'toast' the paste, which removes the raw metallic taste and deepens the color.
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6
Deglaze the pot by pouring in 1 cup of stock, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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7
Return the lamb to the pot. Add the crushed tomatoes, remaining stock, cinnamon stick, cloves, and dried oregano.
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8
Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the lamb is fork-tender.
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9
Once the lamb is tender, remove the cinnamon stick and cloves. Taste the broth and adjust seasoning with salt and pepper.
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10
Add the kritharaki (orzo) to the pot. Stir well to prevent the pasta from sticking to the bottom.
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11
Simmer uncovered for 12-15 minutes, stirring occasionally, until the orzo is al dente. The starch from the pasta will naturally thicken the soup.
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12
Remove from heat. Stir in the fresh parsley and lemon juice to brighten the flavors.
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13
Cover the pot and let it sit for 5 minutes before serving; this allows the orzo to finish absorbing the flavors without becoming mushy.
💡 Chef's Tips
Always brown the lamb in batches; overcrowding the pan causes the meat to steam rather than sear, losing that essential Maillard reaction flavor. If the soup becomes too thick the next day (as orzo continues to absorb liquid), simply thin it out with a splash of warm stock or water when reheating. For the most authentic flavor, use a cinnamon stick rather than ground cinnamon to provide a subtle, woody aroma without discoloring the broth. Don't skip the lemon juice at the end; the acidity is crucial for cutting through the richness of the lamb fat.
🍽️ Serving Suggestions
Serve in deep bowls with a generous dusting of grated Mizithra or Pecorino Romano cheese. Pair with a thick slice of crusty sourdough bread or traditional Lagana to soak up the broth. A side of Kalamata olives and a simple Horiatiki (Greek Salad) provides a refreshing contrast. Accompany with a glass of medium-bodied Greek red wine, such as a Xinomavro or Agiorgitiko.