Hearty Italian Lamb and Risoni Soup
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Hearty Italian Lamb and Risoni Soup

Hearty Italian Lamb and Risoni Soup

with Parsley

Lamb is always welcome in a winter stew or warming soup. The flavour here is bolstered by a rich tomatoey stock, and reinforced with rib-sticking risoni. Save for a night you need a warming, hearty pick me up and you won’t be disappointed!

Allergens:
Gluten
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

carrot

2 clove

garlic

2

lamb leg steaks

1 cube

chicken stock

1 sachet

tomato paste

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

2

bake-at-home bread rolls

(Contains Gluten, Wheat;)

½ bunch

parsley

Not included in your delivery

3 cup

boiling water

olive oil

1 tbs

Worcestershire sauce

(Contains Gluten, Wheat; May be present: Soy. )

2 tsp

butter

(Contains Milk;)

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Nutritional Values

per serving
Calories2500 kcal
Energy (kJ)0 kJ
Fat20.4 g
of which saturates7.6 g
Carbohydrate55.8 g
of which sugars12.4 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium479 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Aluminum Foil
Pan

Instructions

GET PREPPED
1

Put a full kettle of water on to boil. Preheat the oven to 180°C/160°C fan-forced. Finely slice the brown onion. Finely slice the carrot. Peel and crush the garlic. Finely chop the parsley leaves.

COOK THE LAMB
2

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well-done. Set aside on a plate to rest and cover with foil.

COOK THE VEGGIES
3

Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and garlic and cook for 4-5 minutes, or until the onion has softened.

MAKE THE STOCK
4

Add the boiling water (check ingredients list for the amount), the crumbled chicken stock cube, the Worcestershire sauce (if using) and the tomato paste to the saucepan with the veggies. Stir to combine. Bring the mixture to the boil and then add the risoni and salt (use suggested amount). Reduce the heat to medium and simmer for 8-10 minutes, or until the risoni is 'al dente'.

BAKE THE ROLLS
5

While the risoni is cooking, place the par-baked continental rolls in the oven directly onto the wire racks for 2-3 minutes to heat through. Slice the lamb leg steaks into 1 cm pieces and stir through the soup in the last 1 minute of the risoni cook time to heat through. Remove the soup from the heat.

SERVE UP
6

Slice the continental rolls in half and spread with butter. Divide the lamb and risoni soup between bowls, top with parsley and serve the rolls on the side.