Italian Wedding Soup Recipe (or Italian Meatball Soup)
|Prep time||4 minutes|
Similar to an Italian wedding soup recipe, we call this Italian Meatball Soup since it contains a richer tomato-based broth. It can be adapted easily to the vegetables that you have on hand and also to vegetarians (see below*). Perfect topped with Parmesan cheese!
|1||c||lentils (or 2 16-oz. cans of ready-to-use lentils)|
|2||large onions, minced|
|4||cloves garlic, minced|
|1||cn||28-oz. crushed tomatoes (I used Muir Glen with basil)|
|12||to 15 prepared meatballs|
|grated Parmesan/Romano cheese|
|sliced green onions|
*This recipe can be easily adapted to vegetarians, by eliminating or replacing the meatballs with Boca Burgers (cut into chunks or making meatballs with the crumbles), or just using the lentils.
- If cooking your own lentils: In large soup pot bring lentils and water to a boil; simmer over low heat until tender, 20-40 minutes (depending upon lentils).
- When lentils are tender: In medium skillet, sauté onions over medium heat in olive oil, sprinkling with onion salt, oregano and garlic. (May also add a cup or two of additional chopped vegetables at this point: carrots, corn or greenbeans). When translucent and tender (2-3 minutes), add to lentils.
- Add tomatoes and simmer for 20 minutes (or up to an hour), adding water if necessary. Add meatballs and simmer 5 to 10 more minutes. Serve with grated Parmesan and/or sliced green onions, if desired.