Iraqi Lentil Soup With Meatballs Recipe

Name: Iraqi Lentil Soup With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, minced; 1 pound ground beef or lamb or both; 1/2 cup finely chopped parsley; 1 cup soft bread crumbs; 1 teaspoon salt plus salt to taste; 1/4 teaspoon pepper; 1/2 teaspoon allspice, freshly ground from about 5 whole allspice; 2 tablespoons pure olive oil; 10 cups chicken broth; 1 pound brown or yellow lentils; 3 rounds angel hair pasta (about 2 ounces); 2 carrots, diced fine; Juice of one half lemon

Servings: persons

2 medium onions, minced
1 pound ground beef or lamb or both
1/2 cup finely chopped parsley
1 cup soft bread crumbs
1 teaspoon salt plus salt to taste
1/4 teaspoon pepper
1/2 teaspoon allspice, freshly ground from about 5 whole allspice
2 tablespoons pure olive oil
10 cups chicken broth
1 pound brown or yellow lentils
3 rounds angel hair pasta (about 2 ounces)
2 carrots, diced fine
Juice of one half lemon

1
Preheat oven to 400 degrees, and line a baking pan with parchment paper.
2
Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl.
3
Blend ingredients, and form into balls the size of walnuts.
4
Turn onto the baking pan.
5
Bake for 10 minutes, remove from pan, and drain on a paper towel.
6
In a soup pot, saute remaining onions in olive oil over medium heat until golden.
7
Add chicken broth and bring to boil.
8
Pick any stones from over lentils, place in bowl, cover with cold water, and drain.
9
Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
10
Crumble angel hair pasta into soup, along with carrots and meatballs.
11
Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed.
12
Just before serving, squeeze lemon into soup.

1802

kcal

Calories

Fat

Carbs

227

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium onions, minced, 1 pound ground beef or lamb or both, 1/2 cup finely chopped parsley, 1 cup soft bread crumbs, and more.

Yes, Iraqi Lentil Soup With Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Iraqi Lentil Soup With Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions