Lentil Vegetable Soup With Meatballs
|Lentils||1 Cup (16 tbs), rinsed and picked over|
|Water||2 Cup (32 tbs)|
|Lean ground beef/Lean ground lamb||1 1⁄2 Pound|
|Ground cinnamon||1⁄2 Teaspoon|
|Cumin||1 Teaspoon, divided|
|Safflower oil||1 Teaspoon|
|Onions||2 , finely chopped|
|Garlic/1 teaspoon garlic powder||2 Clove (10 gm), minced|
|Carrots||2 Medium, thinly sliced|
|Potato||1 Medium, peeled and cut into small cubes|
|Celery stalks||2 , sliced diagonally|
|Regular-strength beef broth||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Teaspoon (Or To Taste)|
|Chopped fresh parsley||1 Tablespoon|
Cook lentils in the water until tender, about 35 minutes.
Combine meat, sait, cinnamon, and 1/2 teaspoon of the cumin.
Shape into about twenty-four balls.
In a Dutch oven, brown in the oil.
Remove meatballs from pan with slotted spoon.
Discard all but 2 tablespoons of the drippings.
Add onion and garlic to the pan.
Cook, stirring, until onion is limp and golden.
Add carrots, potato, and celery.
Drain lentils, saving any liquid.
Add enough beef broth to it to make 1 quart.
Add beef broth to vegetables with the remaining 1/2 teaspoon cumin.
Cover and simmer about 20 minutes, or until vegetables are tender.
Add lentils and meatballs.
Add more beef broth if needed.
Simmer about 15 minutes.
Stir in lemon juice.
Adjust seasoning if necessary.
Sprinkle with chopped parsley and serve.