Meatball Lentil Soup recipe

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Ingredients

3 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (14 ounce) can low-sodium chicken broth
¼ cup chopped fresh cilantro
1 serrano pepper, stemmed, or more to taste
2 tablespoons minced garlic
½ teaspoon ground cumin
½ teaspoon ground black pepper, divided
1 cup lentils, rinsed and drained
½ onion, diced
½ pound ground beef
¼ cup uncooked white rice
¼ cup Italian-seasoned bread crumbs
3 tablespoons milk
¼ teaspoon garlic powder
¼ teaspoon salt, or to taste
1 potato, peeled and chopped
1 carrot, peeled and chopped

Nutrition Info

434.6 calories
carbohydrate: 60.4 g
cholesterol: 37.9 mg
fat: 8.4 g
fiber: 18 g
protein: 27.9 g
saturatedFat: 3.1 g
servingSize: -
sodium: 521.5 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, tomatoes, chicken broth, cilantro, serrano pepper, garlic, cumin, and 1/4 teaspoon black pepper. Bring to a boil. Add lentils and onion and return to a boil. Cover, reduce heat to low, and let simmer, stirring after 10 minutes, about 25 minutes total.

  2. While soup is simmering, mix ground beef, rice, bread crumbs, milk, garlic powder, remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt together in a bowl. Mix to combine and form into small meatballs. Add to the pot, making sure they are covered with liquid, adding a small amount of water if necessary.

  3. Bring to a boil, cover, and let simmer for 10 minutes. Stir gently, add potato and carrot and cover. Let simmer until tender, 10 to 15 minutes. Taste and adjust salt if necessary.

Recipe Yield

4 servings

Recipe Note

I love albondiga (meatball) soup and came up with this recipe to include lentils. I just added the vegetables and broth I had on hand. I'm sure this could easily be made in a slow cooker, but I prefer the stovetop method to make my house smell wonderful! If you have any suggestions, I would love to hear them! Serve with crusty bread and extra cilantro on top if preferred.

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