Italian Spinach Soup With Lentil Meatballs Recipe

About this recipe

A hearty and diabetic-friendly Italian-inspired soup featuring lentil-based meatballs, fresh spinach, and a flavorful broth. Perfect for a satisfying dinner solution.

Ingredients

• 25 g Parsley
• 200 g Delichic Chicken Broth
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Garlic - Single Clove
• 990 g Kellogg'S Oats
• 400 g Pastazara Finely Chopped Tomatoes
• 16 g Orika Oregano
• 100 g Baby Spinach
• 1 kg Puro Healthy Salt (Sendha Namak)
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. In a large soup pot, combine 3 cups chicken broth, 2 diced carrots, 2 diced celery stalks, and 1 diced onion. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
2. 2. In a mixing bowl, combine 1 cup cooked and mashed lentils, 1 cup oats, 1 egg, 2 tablespoons grated Parmesan cheese, 1 tablespoon chopped parsley, and a pinch of salt and pepper. Mix well and shape into 1-inch balls.
3. 3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the lentil meatballs and cook until browned on all sides, about 5-7 minutes.
4. 4. Add the browned lentil meatballs to the simmering broth and vegetables. Cook for 10 minutes to allow the flavors to meld.
5. 5. Stir in 1 cup seashell macaroni, 1 package of fresh spinach, 2 tomatoes, 2 tablespoons lemon juice, 2 teaspoons oregano, and 4 minced garlic cloves. Cook for an additional 20 minutes, or until the pasta is tender.
6. 6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese and parsley if desired.