Minestra Di Esau (Lentil Soup W. Meatballs) |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Yummy soup, just in time for fall. From the cookbook Cucina Ebraica. This is a Jewish-Italian cookbook with great recipes. Prep time includes time for the lentils to soak. Ingredients:
2 cups about 1 pound dried lentils |
2 onions, chopped |
2 carrots, chopped |
2 celery, chopped |
1 cup tomato puree or 1 cup tomato sauce |
1/3 cup chopped italian parsley |
4 cups water |
1 lb ground beef |
salt and pepper |
5 tablespoons rendered chicken fat or 5 tablespoons margarine |
Directions:
1. Place the lentils in a bowl with water to cover and let soak for a few hours.
2. Drain and place in a saucepan with the onions, carrots, celery, tomato puree, parsley, and enough water to cover by about 2 inches. This may be more or less than 4 cups. Use your best judgement.
3. Bring to a boil, cover and reduce heat. Simmer until the lentils are tender; about 15 or 20 minutes.
4. Meanwhile season the meat with salt and pepper and form into marble sized meatballs.
5. Melt the fat in a pan and brown the balls on all sides.
6. Add the meatballs and the fat from the pan to the soup and simmer until cooked through.
7. Season to taste and serve in heated bowls.
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