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Lamb Soup with Noodles

Here in the New Mexico mountains, we're been snowed in the last few days. Even our 4WD truck could barely make it down our street - it was spinning and sliding the entire way! 

It was perfectly fine once it escaped our neighborhood, as someone had actually done their job and plowed the streets outside our neighborhood, rather than simply allowing the snow from multiple storms to keep piling up, like inside our neighborhood. Not that I'm bitter, of course.

We are at the height of a wonderful culinary time of year - soup season! With the weather so frigidly ridiculous outside, you can't beat a hot bowl of flavorful soup to warm you up.

How frigidly ridiculous? SN asked me the other day how cold I thought it had gotten overnight and I guessed 2 degrees. No, he insisted. It got down to 1.8 degrees.

*rolls eyes*

Lamb Soup with Noodles
Guest Post from Amber at Le Meh

lamb soup with noodles


4 med. tomatoes
2 tbsp. olive oil
1 lb. lean lamb, cut into 1 inch strips
1/2 tsp. ground ginger
1/8 tsp. ground turmeric
2 onions, finely chopped
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. black pepper
3 1/2 c. broth
1 c. angel hair or egg noodles
2 eggs
2 tsp. fresh lemon juice
Pinch of ground cinnamon

Peel tomatoes; remove and discard seeds. Chop tomatoes. Heat oil in a saucepan. Add lamb; cook, stirring constantly, until brown on all sides. 

browning the lamb

Stir in ginger and turmeric. Add chopped tomatoes, onions, parsley, salt and pepper. Stir well; add broth.

Cover and simmer 45 minutes. Add noodles; return to boil. 

Simmer, uncovered, 10 minutes longer. Remove from heat. In a small bowl, beat eggs with lemon juice and cinnamon; stir into hot soup. Reheat soup; do not boil. Serves 4.