Tomato Lentil Soup With Meatballs Recipes

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SOPA DE LENTEJAS CON ALBONDIGAS (LENTIL SOUP WITH MEATBALLS)



Sopa de Lentejas con Albondigas (Lentil Soup with Meatballs) image

I've been so busy lately with the new baby that I haven't had much time to play in the kitchen. I know it's spring, but here in New England the weather has been winter like! I made a cold weather comfort food favorite this week, Lentil Soup with Meatballs. It's a very easy soup to

Provided by Erica Dinho

Number Of Ingredients 22

1 teaspoon vegetable oil
1/2 cup chopped onion
1 garlic clove (minced)
1/2 cup chopped scallions
1/2 cup chopped tomatoes
5 cups water
1 1/2 cup dried lentils
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup diced carrots
1/2 cup potato (cut into bite-sized pieces)
1/2 teaspoon cumin powder
Fresh cilantro
1 pound ground beef
1/2 pound ground pork
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 beaten eggs
1/2 cup bread crumbs
1/2 cup warm water
Salt and pepper

Steps:

  • Place the oil in a medium pot. Add the onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
  • Add the lentils, carrots and water, bring to a boil. Then reduce the heat to medium low. Make the meatballs: In a medium bowl, combine all the meatball ingredients, and using your hands, mix well until combined.
  • Divide meat mixture equally into 12 portions and roll into balls with your hands.
  • Add the meatballs to the soup and simmer for 30 minutes.
  • Add potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary. Add fresh cilantro and ladle into soup bowls and serve immediately.

TOMATO LENTIL SOUP WITH MEATBALLS



Tomato Lentil Soup with Meatballs image

Tomato Lentil Soup with Meatballs is a hearty dinner perfect for a cold night and also great any time of the year. A delicious, healthy, protein-packed soup that is super satisfying!

Provided by Tina

Categories     Dinner     Lunch     Main Course

Time 50m

Number Of Ingredients 16

1 lb 450g lean ground beef
1/2 cup 40g plain bread crumbs
1 large egg
2 Tbsp. fresh dill or parsley (chopped)
1 tsp. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
salt and black pepper or to taste
2 Tbsp. 15g olive oil
1 medium (100g onion, chopped)
2 medium (130g carrots, shredded)
2 garlic cloves (minced)
2 cups 470g tomato sauce
8 cups chicken broth or water
1 cup 180g red lentils
salt and black pepper to taste

Steps:

  • In a large mixing bowl, add all ingredients for the meatballs and mix well with your hands. Shape into 45-50 mini meatballs (or 20-25 regular meatballs). Set the meatballs aside.
  • In a large pot or Dutch oven, heat the oil over medium heat. Once the oil is hot, add the chopped onion and shredded carrots. Cook, stirring frequently, for about 5-6 minutes. Add in the minced garlic, stir, and cook for 1 minute more.
  • Add the tomato sauce and broth or water. Cover the pot with a lid and bring to a boil.
  • Add the lentils, uncooked meatballs, salt, and pepper, and let everything come to a boil again. Lower the heat to low and simmer uncovered for 15-20 minutes until the soup is thick and the meatballs are cooked through.
  • Serve the soup topped with chopped parsley or dill and enjoy!

Nutrition Facts : Calories 340 kcal, ServingSize 1 serving

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