This soup hits the spot on so many levels. The broth is sunny and bright and with the addition of lamb broth added to the chicken broth, we’ve created a rich, elegant soup. Warm spices such as cumin, coriander, cinnamon and paprika infuse the broth making the profile perfect for the addition of ground lamb, roasted seasoned sweet potato croutons and sautéed kale. You’re welcome to use ground beef or ground turkey in this recipe, but if you are a fan of lamb, use the lamb. It’s just creates a different level of flavor that makes this soup unique. This all comes together rather quickly and perfect with crusty bread, maybe a little tabouli and a favorite glass of wine.

Makes 5-6 servings


  • 2 T extra virgin olive oil (plus more for sweet potato croutons)
  • 1 lb organic ground lamb (or organic ground beef or turkey)
  • 1 large white onion, diced (approximately 1 cup)
  • 1 large shallot, minced (approximately 1/2 cup)
  • 4 cloves of fresh garlic, minced
  • 3 tsp each toasted ground cumin, toasted ground coriander, paprika
  • 3 bay leaves
  • 1/2 tsp cinnamon (plus more for sweet potato croutons)
  • 1 Qrt organic chicken bone broth or chicken stock
  • 1 Qrt organic lamb broth (or beef broth)
  • 1/3 C fresh lemon juice
  • 1 tsp fresh lemon zest (we use organic lemon zest)
  • 3 C fresh organic kale, stems removed, rough chopped (or organic baby spinach)
  • 1/4 C fresh organic Italian parsley, chopped
  • Fresh organic dill sprigs or fennel fronds for garnish
  • 1 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 2 organic sweet potatoes, skins on, diced
  • 1/2 lb Ditalini pasta (or other small pasta; Israeli cous cous)

Preheat oven to 450. In a large stock pot on medium heat, add olive oil and ground lamb. Brown lamb for approximately 6 minutes, stirring frequently. Add onion, shallot and garlic and cook for another 3-4 minutes. Add in 2 tsp each cumin, coriander and paprika, bay leaves and cinnamon. Cook for 304 more minutes, stirring so to avoid burning. Add in chicken and lamb broth, lemon juice and zest and bring to a boil. Reduce heat to low and add kale. Cover and simmer slowly for about 15 minutes. While soup is simmering, start a medium stock pot on medium high heat, filled with water and 2 tablespoons salt. On a parchment lined sheet pan, add diced sweet potato. Drizzle with 2 tablespoons extra virgin olive oil and remaining 1 tsp each cumin, coriander, paprika, 1/2 teaspoon of cinnamon, 1 teaspoon Kosher salt. Toss to completely coat sweet potatoes and put in oven for 10-12 minutes. Potatoes should be lightly caramelized when done. Remove from oven and set aside until assembly of soup.  In your boiling pot of water, add Ditalini pasta and cook according to al dente directions. About 10 minutes. Once cooked, strain water and add cooked pasta to the soup. Simmer pasta in soup for 5 minutes. Taste for seasoning. To assemble, ladle soup into soup bowls. Garnish with sweet potato croutons, fennel fronds or dill springs and more pepper if so desired.


  • We highly recommend serving this soup with a good crusty bread or hearty roll. AND your favorite glass of wine.
  • We enjoyed a tabouli salad with this soup. Another good match would be a cucumber, red onion, dill salad with yogurt dressing.
  • Small, well seasoned lamb meatballs (or beef) would be another nice way to serve this soup
  • For a gluten free option, you could use quinoa or basmati in place of Ditalini pasta OR just omit the pasta.