Italian Meatball and Lentil Soup

    1 hour 45 minutes

    This a great hearty recipe to warm you up in winter. You can change the recipe to suit your tastes; use your favourite pasta sauce if you don't have any homemade and use your own meatball recipe.

    16 people made this

    Serves: 8 

    • 1 cup (150g) lentils
    • 750ml water
    • 2/3 cup (150g) uncooked long grain white rice
    • 1 1/3 cups (325ml) water
    • For the Meatballs
    • 1 tablespoon vegetable oil
    • 500g beef mince
    • 1 egg, lightly beaten
    • 2 cloves garlic, minced
    • 1 tablespoon grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • 3 tablespoons breadcrumbs
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste
    • 4 cups (1 litre) tomato pasta sauce
    • 1/4 cup grated Parmesan cheese for topping

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Place lentils in a pot with 3 cups (750ml) water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
    2. Bring rice and 1 1/3 cup (325ml) water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
    3. Heat oil in a frypan over medium heat. In a bowl, combine the beef mince, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, breadcrumbs, salt, and pepper. Form beef mince mixture into 2 cm balls. Place meatballs in frypan and cook 5 minutes or until evenly brown.
    4. In a large pot, bring the tomato sauce and 1 litre water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a 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)


    Used Classico spaghetti sauce, and this recipe was awesome! Easy to prepare, too.  -  07 Dec 2017


    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 USA and 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 USA and Canada)