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My review
Meatball Lentil Soup
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Cupcake Happy
"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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Ingredients
1 h 20 m servings 435Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You could easily use beef or vegetable broth in place of chicken broth. If you use a full-sodium broth, use less salt in the recipe.