- 4
Ingredients
- 1 package lentils
- Cold water to cover 1″ above level of lentils
- 1 small onion, chopped fine
- 1 tsp salt
- Fresh pepper
- Tiny piece of bay leaf, about – inch
- Meatballs
- 1 lb ground lamb
- 4 cloves garlic, minced
- cup pine nuts
- cup raisins
- 2 Tablespoons Parmigiano-Reggiano
- Salt and pepper to taste
- 2 egg yolks or 1 egg
- 4 Tablespoons extra virgin olive oil
- 4 cups beef or chicken stock
- 1 – pounds fresh baby spinach leaves
- 4 cloves garlic, minced
- Parmigiano-Reggiano
Preparation
Step 1
In a large soup pot, cook the lentils, onion, salt, pepper and bay leaf just until tender.
Meanwhile, combine all of the ingredients for the meatballs except the olive oil and stock in a large bowl and mix well. Form the meat into small 1-inch balls. In a large skillet, heat the olive oil, add the meatballs and brown well for a few minutes. Add the stock and simmer on low until done, about 10 minutes.
Add the meatballs and all the stock to the cooked lentils, and simmer for 10 to 15 minutes.
When the soup is hot, put a handful of fresh spinach in each soup plate and ladle the hot soup over it. This will cook it just enough to be interesting. Serve with a splash of olive oil and a little chopped fresh garlic in each bowl. Pass the extra Parmigiano-Reggiano.