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 caloriescarbohydrate: 60.4 gcholesterol: 37.9 mgfat: 8.4 gfiber: 18 gprotein: 27.9 gsaturatedFat: 3.1 gservingSize: -sodium: 521.5 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Meatball Lentil Soup
Directions
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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.