Last Updated on October 28, 2025 by PorchLightReading
Lentil meatball soup recipe that is both hearty and delicious. Perfect cold weather dinner idea for cozy, winter nights.
I’ve been cooking with lentils a lot more lately and the reason is simple, they are healthy and wallet friendly. For a little over a dollar you can pick up a pound of lentils and cook with them in a similar way you would beef. They are high in protein and fiber and are a great addition to soups and other recipes.
You must have your own reasons since you’re here looking for recipes that include lentils, so let me tell you a bit about this one.
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- Table of contents: Lentil Meatball Soup Recipe
- Why you’ll love this recipe
- Ingredients
- Step by step instructions
- Tips and variations
- Storage directions
- Jump to recipe
I was deep into my thrift store shopping (a favorite hobby of mine) when I came across a cookbook published in the 1950’s. Now you see, I have trust issues when it comes to recipes since I’ve been lead astray more than a few times. But it is a great place to get a few ideas.
Lentil meatball soup immediately caught my eye and the cookbook was in the shopping cart, tattered pages and all.
Lentil Meatball Soup Recipe
Although I was given the inspiration from a 1950’s cookbook, the recipe quickly became my own with a few changes to the meatballs, and a few more to the soup in general, to make it more to our liking.
Growing up, lentils were a pretty common staple in our home since both my parents are vegetarian. I remember quite clearly what it was like being a kid eating lentils. So with that in mind this recipe was changed into what it is now, so that our children would enjoy this meal just as much as us adults.
Why you’ll love this recipe
This dinner comes together quickly enough with a simple homemade meatball recipe. However, you can make it even quicker if you decide to use frozen meatballs instead!
- Hearty and filling- Rich in protein and fiber
- Budget friendly- Made with simple pantry ingredients
- Leftover nights- Reheats beautifully all week
- Customizable- Perfect for adding your favorite veggies.
Ingredients
- For The Soup
- 1 TBS olive oil
- 1 small onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups lentils, dried and rinsed
- 8 cups chicken or vegetable broth
- 1- 14oz can diced tomatoes
- 3 oz tomato paste
- 1 tsp. oregano
- 1 tsp. thyme
- 1 bay leaf
- meatballs (homemade or frozen)
- salt and pepper to taste
- Homemade Meatball Recipe
- 1 lb ground beef
- 1 egg
- 1 cup Panko breadcrumbs
- ¼ cup milk
- ¼ cup onion, diced
- ½ tsp. garlic powder
- 1 tsp. Worcestershire sauce
- 1 tsp. Italian seasoning
- salt and pepper
Note- This homemade meatball recipe makes quite a bit. You may have a few extra to use in other recipes throughout the week.
How To Make Lentil Soup
Make the meatballs- In a medium bowl, combine 1 lb ground beef, 1 egg, 1 cup Panko crumbs, ¼ cup milk, ¼ cup diced onion, ½ tsp. garlic powder, 1 tsp. Worcestershire sauce, 1 tsp. Italian seasoning, and a bit of salt and pepper.
Mix gently and roll into small 1 inch meatballs.
Brown the meatballs- In a large soup pot, heat olive oil over medium heat. Brown the meatballs on all sided. Remove and set aside.
Sauté the veggies- In the same pot add diced onion, carrots, and celery. Cook 5-6 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
Add broth and lentils- Stir in 2 cups lentils, diced tomatoes, 3 oz. tomato paste, 8 cups broth, 1 tsp. oregano, 1 tsp. thyme, and 1 bay leaf. Bring to a boil then reduce heat and simmer. Add meatballs and simmer for 25-30 minutes or until lentils are tender and meatballs are cooked through.
Finish and serve- Remove bay leaf and add salt and pepper to taste. Serve warm with crusty bread or crackers.
- Serving suggestions
- Crusty garlic bread
- Croutons
- Side salad with vinaigrette
- Sprinkle of Parmesan and fresh parsley
Tips and Variations
This recipe is great with homemade meatballs, but you can make it even easier by using frozen instead!
- Tips-
- Don’t skip browning the meatballs. It adds extra flavor to both the meatballs and soup. Be sure to simmer until the meatballs are fully cooked through.
- Choose hearty lentils. Green and brown lentils hold their shape best.
- Add texture. A handful of pasta can make this even more filling.
- Different variations
- Use Italian sausage
- Add chopped bacon
- Make it vegetarian. Use plant based “meatballs” instead of ground meat.
Storage Directions
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months.
To reheat, warm on stove on medium heat or microwave until heated through. Add a bit of broth if the soup thickens.
The kids were a little hesitant to start, but that’s pretty normal for their age. With a bit of garlic bread they were convinced to give it a try and even liked the meatballs they found in the soup. And that’s exactly what we’re looking for. Adding new foods into our diet in a familiar, cozy way.
Recipe Card
Lentil Meatball Soup Recipe
Ingredients
- 1 TBS olive oil
- 1 small onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups lentils, dried and rinsed
- 8 cups broth, chicken or vegetable
- 1 14oz diced tomatoes
- 3 oz tomato paste
- 1 tsp. oregano
- 1 tsp. thyme
- 1 bay leaf
- meatballs
- salt and pepper to taste
Homemade Meatball Recipe
- 1 lb ground beef
- 1 egg
- 1 cup Panko breadcrumbs
- ¼ cup milk
- ¼ cup onion, diced
- ½ tsp. garlic powder
- 1 tsp. Worcestershire sauce
- 1 tsp. Italian seasoning
- salt and pepper
Instructions
- In a medium bowl, combine 1 lb ground beef, 1 egg, 1 cup Panko crumbs, ¼ cup milk, ¼ cup diced onion, ½ tsp. garlic powder, 1 tsp. Worcestershire sauce, 1 tsp. Italian seasoning, and a bit of salt and pepper.
- Mix gently and roll into small 1 inch meatballs.
- In a large soup pot, heat olive oil over medium heat. Brown the meatballs on all sided. Remove and set aside.
- In the same pot add diced onion, carrots, and celery. Cook 5-6 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Stir in 2 cups lentils, diced tomatoes, 3 oz. tomato paste, 8 cups broth, 1 tsp. oregano, 1 tsp. thyme, and 1 bay leaf. Bring to a boil then reduce heat and simmer. Add meatballs and simmer for 25-30 minutes or until lentils are tender and meatballs are cooked through.
- Remove bay leave and add salt and pepper to taste. Serve warm with crusty bread or crackers.
Notes
Nutrition
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