Supë me Mish

This Albanian Soup, Supë me Mish has lamb, carrots, onions and soup pasta simmered together in a light sauce made from meat juices and tomato puree. The best time to make this soup is the day after a meal that involved a big joint of lamb. Grab a leg of lamb and dice off the meat for a BBQ or to oven cook, then use the leftover bone and odd bits to make the soup. Alternatively, you can use the leftover leg after roasting it and skip the first steps of this Albanian Soup Recipe. There are a vareity of Albanian soups all with the same common ingredients of vegetables (cabbage, leeks, potatoes and carrots are more common) or beans therefore make great healthy, low calorie and cheap meals. I believe that traditionally soups would be served before the main dishes however i’ve never experienced this (except once about 10 years ago and I think it was more of another side dish to choose from). We have soup as our dinner or sometimes lunch, mainly use lamb meat and add pasta to give it a good texture and fulfilment. Although this soup is popular and common in villages, it’s not one of Albania’s traditional soups. Lakra me Mish a cabbage soup and Jani me Fasule a bean soup (also known as Grosh).