Meatball Lentil Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 435 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.