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

• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• Pack Tray Of 30 Medium Free Range Eggs
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• - Sunita Lemon Juice Organic
• 100 G Jumbo Garlic 100g
• 500 G Quaker Rolled Oats Porridge
• 450G Northern Pasta Co. Conchigliette, 450G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Kg Heera Black Pepper Coarse 1kg
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Schwartz Oregano

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 conchigliette, 1 package of fresh spinach, 1 can of chopped 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.