Chorba Soup With Lamb

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
373
FAT
78%
CHOL
27%
SOD
18%

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Ingredients for 6 servings

2 tablespoons chopped flat-leaf parsley

1 pound boneless lamb shoulder, well-trimmed of fat and diced fine

1/4 cup finely chopped celery

1 lemon, in 6 wedges

1/4 cup finely chopped onion

Salt and freshly ground black pepper

3/4 cup fine pearl barley, millet or orzo

2 1/2 cups canned tomato puree

3 to 4 tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)

3 tablespoons extra virgin olive oil

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