Tomato Lentil Soup with Meatballs
User Reviews
4.8
Tomato Lentil Soup with Meatballs
Description
Tomato Lentil Soup with Meatballs blends ground turkey formed into meatballs and lentils cooked in a broth with fire-roasted tomatoes and green chiles. The recipe starts with simmering lentils in water, then preparing turkey meatballs mixed with breadcrumbs, garlic, onion, salt, and pepper, which are browned in olive oil. Onions and scallions are sautéed in the meatball pan, then combined with diced tomatoes and added to the pot. After simmering, the soup is partially blended to thicken while leaving some texture.
The resulting soup offers tender turkey meatballs, creamy lentils, and a broth with a slight smoky note from the roasted tomatoes and chiles. The blending step lightly thickens the soup, providing a balance between chunky and smooth consistency.
This soup can be served as a filling lunch or dinner, delivering protein and fiber in a comforting tomato base. It is well-suited for those wanting a homemade soup with meat and legumes cooked together.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 onion
- 3 garlic cloves
- salt to taste
- black pepper to taste
- 2 tbsp olive oil light
- 3 qt water
- 1 cup lentils
- 1 tbsp beef base Better Than Bullion brand
- 1/2 bn green onions
- 14 oz diced tomatoes fire roasted
- 14 oz green chiles fire roasted
Instructions
- In a large pot, bring three quarts of water and the lentils to a boil. Reduce the heat to low and let them simmer for 20 minutes.
- In a large bowl, combine the ground turkey, breadcrumbs, garlic, half of the diced onion, salt, and pepper. Work the meat with your hands until the ingredients are well-combined.
- Using your hands or a cookie scoop, portion and roll out equal-sized meatballs.
- Preheat a skillet with a few tablespoons of light olive oil. Place the meatballs in the skillet and brown them on all sides. Remove the meatballs and set the skillet aside.
- In the same skillet as you cooked the meatballs, sauté the other half of the diced onion with the diced scallions until the onions are softened and transluscent.
- Add the canned diced tomatoes to the skillet, allowing the mixture to come together for a couple of minutes. Add the tomato mixture into the pot with the lentils. Let the soup simmer for 10 minutes.
- Using a standard blender or immersion blender, blend the soup until creamy. Place it back into the pot and add in the meatballs.
- Let the soup simmer on low heat for 10 minutes. Serve warm and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 69mg | 3% |
| Potassium | 352mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 39mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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