Beef meatball and lentil soup

    1 hour 45 min

    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.

    17 people made this

    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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    Reviews in English (16)


    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)