Lentil Soup with Pancetta Meatballs


Soup, any day of the week, sounds good to me, especially when it's Lentil Soup with Pancetta Meatballs. The combination of lentils, meatballs speckled with pancetta, and vegetables are delicious and so comforting. I like to prepare it over the weekend and have leftovers for lunch the next day.


Ingredients for Lentil Soup with Pancetta Meatballs:

serves 6-8


1 1/4 cups lentils, rinsed and drained

4 tablespoons olive oil

2 cups diced onions

1 1/2 cups diced carrots

1 1/2 cups diced celery

4 cloves garlic, minced

1 - 28 ounce can whole tomatoes

7 cups chicken broth, lower sodium

2 cups water

1/2 cup white wine

3-4 sprigs fresh thyme

kosher salt

black pepper

Meatballs:

3/4 pound ground pork

1/4 pound ground beef

2 ounces diced pancetta

1/4 cup panko

1/4 cup parmesan cheese

1/4 teaspoon black pepper

1/8 teaspoon kosher salt


Time-Saving Tip: All of the vegetables can be prepped in advance to preparing the soup. The soup can also be made in advance. It will keep refrigerated for a few days and even longer in the freezer.


Let's see what we need.

We're ready to cook.


Process the canned tomatoes until smooth; set aside.


Combine the meatball ingredients and shape into 45 equal-sized meatballs; set aside.

In a large pot, add the oil, onions, carrots, and celery; season with salt and pepper. Saute for 10 minutes without browning. Add the garlic and stir until fragrant.


Add the tomatoes, broth, and water and give the pot a good stir. Pour in the lentils and simmer uncovered for 20 minutes. Add the wine and thyme and simmer another 10 minutes.


Transfer the meatballs to the soup, adding one at a time. Once they are all in gently stir until they are all covered by liquid. Cover the pot and simmer about seven minutes. Once cooked adjust seasonings.

It's ready! Lentil Soup with Pancetta Meatballs is full of flavor and just what you need to keep warm on a chilly day. The pancetta meatballs add great flavor to the soup. It's great even if you make it a day in advance, so it's great for lunch the next day.


Enjoy!


Lentil Soup with Pancetta Meatballs:

serves 6-8


1 1/4 cups lentils, rinsed and drained

4 tablespoons olive oil

2 cups diced onions

1 1/2 cups diced carrots

1 1/2 cups diced celery

4 cloves garlic, minced

1 - 28 ounce can whole tomatoes

7 cups chicken broth, lower sodium

2 cups water

1/2 cup white wine

3-4 sprigs fresh thyme

kosher salt

black pepper

Meatballs:

3/4 pound ground pork

1/4 pound ground beef

2 ounces diced pancetta

1/4 cup panko

1/4 cup parmesan cheese

1/4 teaspoon black pepper

1/8 teaspoon kosher salt

Process the canned tomatoes until smooth; set aside.

Combine the meatball ingredients and shape into 45 equal-sized meatballs; set aside.

In a large pot, add the oil, onions, carrots, and celery; season with salt and pepper. Saute for 10 minutes without browning. Add the garlic and stir until fragrant.

Add the tomatoes, broth, and water and give the pot a good stir. Pour in the lentils and simmer uncovered for 20 minutes. Add the wine and thyme and simmer another 10 minutes.

Transfer the meatballs to the soup, adding one at a time. Once they are all in gently stir until they are all covered by liquid. Cover the pot and simmer about seven minutes. Once cooked adjust seasonings.

Time-Saving Tip: All of the vegetables can be prepped in advance to preparing the soup. The soup can also be made in advance. It will keep refrigerated for a few days and even longer in the freezer.

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