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Chicken Meatball & Lentil Soup Recipe

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This recipe for Chicken Meatball & Lentil Soup is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Meatballs
1 lb ground chicken (can sub. ground turkey)
1 egg
1/4 c bread crumbs
1 tsp minced garlic
2 tbsp. olive oil

Soup
1 lb dried lentils, rinsed and drained
10 c. chicken or vegetable broth
1 30 oz. can petite diced tomatoes
1 zucchini, sliced
1 bunch spinach, loosely chopped
2 tbsp. olive oil
2 tsp. minced garlic
Directions:
Directions:
Mix ground meat, egg, garlic, and bread crumbs until thoroughly combined. Roll into small meatballs. Brown in skilled coated with olive oil over medium heat until meatballs are cooked through. Remove meatballs from pan, set aside.

Heat the olive oil in a heavy large pot over medium heat. Add the spinach, garlic, and zucchini, and saute until the spinach is wilted and the zucchini is tender.

Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat.

Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Add chicken meatballs and heat through.

Sprinkle soup with parmesan cheese and serve with crusty bread.
Personal Notes:
Personal Notes:
Ground chicken/turkey is not always available in Plattsmouth. When unavailable, I make ground chicken by placing raw cubed chicken in a food processor.

 

 

 

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