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.
FYI - This recipe was completely overhauled from my original version. Keep in mind that this dish should be thick enough to almost hold a spoon up in it. I hope this version still does my recipe justice. - 08 Feb 2007 (Review from Allrecipes US | Canada)
4 stars as written, 5 stars with some adjustments I made. I didn't have to let the rice cook for 20 minutes because it would have burned. I also didn't have to drain the lentils, because after they simmered for 20 mins it was basically a mushy soup itself. I added a lot of dried basil, garlic salt, oregano and more parsley to both the meatballs and the soup itself. The soup was wonderful and hearty - but definitely needed the extra spices for flavor. - 09 Sep 2008 (Review from Allrecipes US | Canada)
This was a terrific recipe for using up a lot of leftovers we had hanging around. I used some homemade meat sauce instead of the separate meatballs - and it turned out beautifully. Even our kids loved it. Beware, though - this makes a BIG pot! - 05 Mar 2007 (Review from Allrecipes US | Canada)