Meatball Lentil Soup Recipes

LENTIL "MEATBALLS" RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

SUAD SHALLAL'S IRAQI LENTIL SOUP WITH MEATBALLS

Steps:

• Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
• Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
• Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
• Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.

MEATBALL LENTIL SOUP

Steps:

• 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.
• 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.
• 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.

TOMATO LENTIL SOUP WITH MEATBALLS

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!

SOPA DE LENTEJAS CON ALBONDIGAS (LENTIL SOUP WITH MEATBALLS)

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.

MEATBALL LENTIL SOUP WITH CHICKPEAS AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
• In a large bowl, mix the lamb with 1/2 tablespoons of harissa, 3/4 teaspoon salt, and 1/2 teaspoon pepper and blend thoroughly.
• Pinch off little dabs of the meat (about 1 tablespoon each) and place them on the prepared baking sheet. (There's no need to roll them into perfect spheres unless you are so inclined.)
• Bake, stirring once, until the meatballs are no longer pink in the center, about 10 minutes. Drain off and discard the fat.
• Meanwhile, heat the olive oil in a large soup pot or Dutch oven over medium heat.
• Add the onion and carrots and sauté, stirring frequently, until the onion is translucent, about 5 minutes.
• Add the ginger, garlic, cumin, and cinnamon and cook, stirring constantly, until fragrant, about 45 seconds.
• Add more harissa to taste and stir to combine.
• Add the chicken broth, garbanzo beans, tomatoes, and lentils to the pot. Cover and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are almost tender, about 15 minutes.
• Add the meatballs, dates, couscous, and cilantro and simmer, uncovered, until the couscous is tender and the soup has thickened slightly, about 5 minutes.
• Add the lemon juice and season with salt and pepper, adding more harissa if desired.
• Ladle the soup into bowls and serve immediately.

EASY LENTIL MEATBALLS

Steps:

• Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
• Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
• To a food processor, add flaxseed meal and water and let set for 2-3 minutes.
• Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
• Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
• Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
• Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
• Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
• As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
• Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
• Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS

Steps:

• Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
• Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
• In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
• Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
• Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
• Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
• Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
• Yield: about 2 quarts

LENTIL SOUP WITH SPINACH AND MINI CHICKEN MEATBALLS {GLUTEN-FREE}

Steps:

• Sort through the dried lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Bring the rinsed lentils and the water up to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally; strain. (Skip this step if you're using canned lentils.)
• Heat the oil in a medium saucepan over medium-high heat; add the onion and sauté for 3 minutes, then add ⅔ of the garlic and cook 1 minute more, stirring constantly.
• Add the chicken stock, ¼ teaspoon salt, and ⅛ teaspoon black pepper, bring up to a boil, and then turn the heat down slightly to simmer.
• Meanwhile, combine the ground chicken breast, remaining ⅓ of the garlic, grated cheese, Worcestershire sauce, almond meal, and the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper in a large bowl. Combine the mixture with your hands, being careful not to over-mix. You can add a bit more almond meal if necessary so that the chicken mixture forms little balls when pressed together.
• Shape the chicken mixture into small balls (I use a 1½ teaspoon-sized scoop) and drop the balls into the simmering stock. Cover and cook until the meatballs are cooked through, about 10 minutes.
• Add the cooked lentils and cook until warm, about 1 minute, and then turn off the heat and add the spinach. Stir the soup until the spinach is wilted.
• Serve the soup with fresh lemon wedges to squeeze on top, if desired.