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Lentil and Wild Rice Soup with Meatballs

Lentil and Wild Rice Soup with Meatballs


3 tablespoons olive oil
1-1/2 cups chopped red onion
1/2 cup diced carrot
5 cloves garlic, chopped
1 tablespoon turmeric
2 teaspoon ground cumin
1/2 celery stalk
1 pound golden lentils
2 cups wild rice
10 cups chicken stock
  salt and pepper, to taste
  chili pepper flakes, to taste
1 tablespoon fresh parsley
1 sprig fresh thyme
3 tablespoons olive oil
1 pound ground beef
1/2 cup fresh bread crumbs
1/3 cup onion, minced
3 cloves garlic, minced
2 tablespoons parsley leaves, chopped
1/4 teaspoon chili pepper flakes
  salt and pepper, to taste
1 large egg, lightly beaten

Cooking Instructions

In a medium soup pot over medium heat, add oil. Add chopped onion, carrot, garlic, turmeric, cumin, and celery. Sauté, stirring frequently, for 5 to 8 minutes. Stir in lentils, rice and chicken stock. Season with salt pepper and chili flakes. Stir in parsley and thyme sprig. Let come to a boil, stirring occasionally. Reduce heat to simmer and cover. Let simmer 25 to 30 minutes or until lentils are tender. Skim top of broth as necessary.

In a mixing bowl, combine ground meat, breadcrumbs, onion, garlic, parsley, chili flakes, salt and pepper. Knead together to combine. Add egg and knead together until thoroughly mixed. Using a scoop, divide the mixture into golf-ball sized balls. Mixture will make between 3 and 4 dozen meatballs depending on size.

In a large skillet, heat olive oil over medium heat. Arrange meatballs in a single layer in pan. Cover with splatter screen and let cook 5 to 7 minutes. Turn and let cook an additional 5 to 7 minutes. Remove from pan.

Once the lentils are tender, remove the thyme spring. If desired, use a hand blander or immersion blender and lightly blend the soup, allowing for some small chunks of vegetables to give the soup body. Taste and adjust seasoning. Add meatballs and any juices they may have released. Simmer 15 to 20 minutes. Serve hot. Makes 6 to 8 servings.

Equipment List

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