When the weekend rolls around, I like to plan ahead and make a few meals that can carry me through the week. And honestly, when the weather starts getting colder, all I want is something hearty, warming, and full of good nutrients. That’s where this meatball and lentil soup comes in—it’s comforting, filling, and has a nice balance of protein, fiber, and veggies to keep you satisfied.
You can choose to make the meatballs with either ground beef or ground pork, or even a mix of both if you like. For today’s recipe, I’m using ground beef—it gives the soup a rich, savory flavor that pairs beautifully with the lentils and vegetables.
I’ll admit, it takes a little bit of time to chop up the vegetables and roll the meatballs, but the process is really simple and totally worth it once you see the pot simmering away and filling your kitchen with the most delicious aroma.
The best part? This soup keeps well, so it’s perfect for meal prep. You can portion it out for a few days, and it still tastes just as good when reheated.
When serving, I love pairing it with a slice of crusty bread, some crunchy crackers, or even spooning it over rice or quinoa for an extra boost of energy. On a cold day, it’s the kind of meal that feels like a hug in a bowl—cozy, nourishing, and homemade with love.
This hearty and comforting soup features tender meatballs simmered in a rich, tomato-based broth with earthy lentils and a medley of vegetables. It’s a satisfying one-pot meal perfect for a cozy day.
Ingredients
- For the Meatballs:
1 lb (450g) ground meat (beef, pork, or a combination)
1/4 cup breadcrumbs
1/4 cup finely chopped onion
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for browning)
- For the Soup:
1 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 bell pepper (red or yellow), diced
1 cup brown or green lentils, rinsed
6 cups (1.5L) beef or chicken broth
1 (14.5 oz / 411g) can crushed tomatoes
1-2 potatoes, peeled and cut into 1-inch cubes
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1 tsp dried thyme
1 tsp dried rosemary
- For Garnish (Optional):
Fresh parsley or green onions, chopped
Directions
- Prepare the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, chopped onion, egg, minced garlic, oregano, salt, and pepper. Use your hands to mix until just combined, being careful not to overmix. Roll the mixture into small, bite-sized meatballs (about 1-inch in diameter). - Brown the Meatballs:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in a single layer and brown them on all sides. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the meatballs and set them aside. They do not need to be cooked all the way through at this stage. - Sauté the Vegetables:
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. - Add Aromatics and Bell Pepper:
Add the minced garlic and diced bell pepper to the pot. Sauté for another 2-3 minutes until fragrant. - Build the Soup Base:
Stir in the rinsed lentils, beef or chicken broth, crushed tomatoes, potatoes, dried thyme, and rosemary. Bring the soup to a boil, scraping the bottom of the pot to loosen any browned bits. - Simmer the Soup:
Carefully return the browned meatballs to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 30-40 minutes, or until the lentils are tender and the potatoes are cooked through. - Season and Serve:
Season the soup with salt and pepper to taste. If the soup is too thick, you can add a little more broth or water. - Garnish and Enjoy:
Ladle the hot soup into bowls. Garnish with fresh chopped parsley or green onions, as shown in the photo, and serve immediately with crusty bread or crackers.
Thank you for joining me in making this hearty meatball and lentil soup. It’s the kind of recipe that warms both the body and soul, and I hope it brings comfort to your table just as it does to mine.
If you try it out and discover a little twist or addition that makes it even better, I’d love to hear your ideas.
Cooking is always more fun when we share and learn from each other—so let’s keep this delicious journey going!
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