An unusual cold-front hit much of the Mid-to-Eastern part of
the US over the past few days, sending shivers down our spines.
soup! I scrolled through The Armenian Kitchen’s recipe column and resurrected
the heart-warming, tummy-filling recipe for Lentil Soup with Meatballs.
|Lentil Soup with Meatballs|
with their juice
the onion and garlic; cook, stirring, for 5 minutes; add the dried herb blend,
season lightly with salt and both peppers, and cook for 1 minute. Add the
mushrooms and carrots; cook, stirring, for 2 minutes.
paste, stirring until all the ingredients in the pot are coated. Increase the
heat to high, add the chicken stock or broth and bring to a boil; reduce the
heat to low and add the parsley. Partially cover; cook for 45 minutes, stirring
dried herb blend, egg, feta cheese (if using), bread crumbs and a sprinkling of
salt, black pepper, and Aleppo red pepper in a medium bowl. With clean hands,
gently mix the ingredients until well-combined. Form 3/4-inch to 1-inch sized
meatballs until meat mixture is used up. Mine yielded 35 meatballs.
|Browning the meatballs before adding to soup|
Heat the olive oil in a large (12-inch) skillet over
medium-high heat. Once the oil is shimmering, add the meatballs making sure not
to crowd them. If necessary, cook in small batches. Cook meatballs on all sides
for about 5 minutes until evenly browned.
(Please note: The meatballs will not be thoroughly cooked at
this point.) Use a slotted spoon to transfer them to the paper towel-lined
plate to drain.
After the soup has cooked for 45 minutes, add the browned meatballs.
|Meatballs and soup simmering harmoniously!|
Partially cover and cook for another 30 to 45 minutes or until the
lentils and carrots are tender and the meatballs are cooked through. Stir now
much, add a bit more liquid and heat for an additional 5 to 10 minutes.
and/or the feta cheese, if desired. Serve with crusty bread on the side!