This comforting Meatball, Lentil & Vegetable Soup was originally in collaboration with Edible Nutmeg Magazine. Since then, the recipe shifted to include more seasonal produce! Though, the same soothing, warming comfort still remains.

“Warm and hearty lentil soup is a perfect (and nutritious) comfort food for cool nights!” – Edible Nutmeg Magazine

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Meatball, Lentil & Vegetable Soup

SERVES: 6-8

Meatball Ingredients:

• 1 pound ground turkey 
• 12 ounces Italian sausage
• 1 large sweet onion, diced 
• 1 1/2 cups Italian seasoned bread crumbs
• 2 tsp crushed red chili flakes (optional)
• 1 large egg 
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper

Soup Ingredients:

• 2 Tbs cooking oil
• 1 large sweet onion, diced
• 2 medium carrots, trimmed, peeled and diced
• 2 large ribs celery, diced
• 1 butternut squash, cubed
• 2 zucchinis, diced
• 1½ cups cooked lentils, rinsed
• 3 large cloves garlic, minced
• 4 cups kale, roughly chopped
• 2 large lemons
• 4 cups vegetable stock 
• 1 Tbs soy sauce
• Salt and pepper, to taste 

Method:

1. Preheat oven to 450°F. Meanwhile, in a large bowl, mix meatball ingredients until just combined. Scoop 3 tablespoon sized amounts and roll into spheres. Place on a parchment lined baking sheet and bake for 30 minutes.
2. While the meatballs are in the oven, finely chop the vegetables. Bring a large pot to medium heat then add oil and diced onions, carrots, celery and squash. Cook for 10-12 minutes or until they begin to soften. Then, add the zucchini and stir. Cook for an additional 3 minutes. Once cooked, add the garlic and spinach. Season with salt and pepper then gently stir for about 3 minutes, or until the spinach begins to wilt and the garlic is aromatic.
3. Afterwards, pour the vegetable stock over the mixture, add lentils, and stir. When the meatballs are ready, add into the pot as well. Increase the heat to high and cook until just beginning to boil, then reduce heat to a simmer and cover, allowing to cook for 30-45 minutes, or until the meatballs are extra tender.
4. Finally, when ready, stir again and add the soy sauce and juice of two lemons. Then, mix and season with extra salt and pepper as needed. Lastly, garnish (optional) and serve. Enjoy!

NOTES:

• You can skip the meatball making process altogether and scoop pre-made meatballs to save time and support a local artisan! (Or for a vegan alternative if using Impossible or Beyond “meatballs!)
• For more delicious recipes to create or pair alongside visit the Kitchen Journal.