1. Heat oven to 350 degrees. 2. Melt butter in large pan and sautee onions in 2 T. butter until browned. 3. Add 32 ounces beef broth to pan and bring to a boil over medium heat. 4. In the meantime, chop the parsley and mix into the ground lamb. 5. Melt remaining 2 T butter in frying pan and brown the lamb mixture. 6. When broth is boiling, add the orzo, lamb, bay leaves, black pepper and celery stalks. 7. Simmer over low heat about 10 minutes. 8. Remove celery stalks and bay leaves. 9. Transfer soup into a large oven proof caserole or a dutch oven. 10. Cover soup with croutons and cheese. 11. Do not cover. 12. Bake for about 20 minutes until broth is bubbly and cheese is melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
