Balsamic vinegar works very well with lamb in this recipe making the soup have a well rounded flavor. Meaty bones from the shoulder quarter of the lamb have been used for this recipe, and these were the cheapest as well. You can use any cut with some meat and bones attached. You can also skip the chili in this recipe and just sink the meat into the vinegary soup for more flavor on the lamb. The soup has been served with some swiss chard cooked separately as well as a bit of raw zucchini. You can serve with any vegetables of choice. The soup here is only 2 serves but you can easily double or triple ingredient quantities to make more.
Spicy Lamb Balsamic Tomato Soup Recipe
2 to 4 lamb cuts with bones, 2 spring onions, handful shredded fresh coriander, 3 to 4 medium grated tomatoes, chili, half a diced onion, salt and any other herbs, half a teaspoon paprika, 3 tablespoons balsamic vinegar, sauteed or raw vegetables of choice to serve, olive oil or cooking fat of choice.
In a pot with a lid add lamb and top with about 6 cups of water. Add spring onions, coriander and a bit of salt. Cover and bring to a boil then lower the heat and let it cook at low for about 3 to 4 hours. Check occasionally to see how it’s cooking and if more water is needed and top up if you need to. By the end of your cooking you should have about half the water quantity added to start the broth, which is enough broth to cover your soup servings, if not you can easily top up with a bit water. When the lamb is done cooking take it off the broth and set it aside covered in warm place and start on the soup
In a separate pot add olive oil. Fry the onions until translucent then add the tomatoes and cook to a sauce consistency. Add herbs and spices of choice, vinegar and all the broth from the lamb. Add a bit of water if needed, up to half a cup to the 3 cups broth. Too much extra water will water down the flavors. Taste and add extra seasoning like salt if needed. Bring to a simmer and turn off the heat. Let it sit for about 10 to 15 minutes or longer before serving for the flavors to settle into each other.
When your soup is done serve and top with the cooked lamb and vegetables of choice. Sprinkle on some chili and or extra herbs. I used dried coriander with chili.
Enjoy your Spicy Lamb Balsamic Tomato Soup