Beef meatball and lentil soup

    Beef meatball and lentil soup


    17 people made this

    About this recipe: A super-hearty soup, made by simmering together meatballs, rice and lentils in a tomato soup base. It's the perfect soup to enjoy during the cold winter months. Serve with crusty bread, if desired.

    Serves: 8 

    • 190g lentils
    • 2 litres water, divided
    • 125g uncooked long grain white rice
    • 1 tablespoon vegetable oil
    • 450g minced beef
    • 1 egg, lightly beaten
    • 2 cloves garlic, finely chopped
    • 1 tablespoon grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • 3 tablespoons Italian breadcrumbs
    • salt, to taste
    • ground black pepper, to taste
    • 1 litre passata
    • 4 tablespoons grated Parmesan cheese for topping

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Place lentils in a pot with 700ml water. Bring to the boil, reduce heat to low and cook 20 minutes or until tender. Drain and set aside.
    2. Bring rice and 300ml water to the boil in a pot. Reduce heat, cover and simmer for 20 minutes.
    3. Heat oil in a frying pan over medium heat. In a bowl, combine the minced beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, breadcrumbs, salt and pepper.
    4. Form minced beef mixture into 2.5cm balls. Place meatballs in frying pan and cook 5 minutes or until evenly brown.
    5. In a large pot, bring the passata and 1 litre water to the boil. Transfer the browned meatballs to the pot.
    6. Mix in cooked lentils and rice. Return to the boil, reduce heat to medium-low and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

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