Suad Shallal’s Iraqi Lentil Soup With Meatballs
Updated Feb. 29, 2024
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2medium onions, minced
- 1pound ground beef or lamb or both
- ½cup finely chopped parsley
- 1cup soft bread crumbs
- 1teaspoon salt plus salt to taste
- ¼teaspoon pepper
- ½teaspoon allspice, freshly ground from about 5 whole allspice
- 2tablespoons pure olive oil
- 10cups chicken broth
- 1pound brown or yellow lentils
- 3rounds angel hair pasta (about 2 ounces)
- 2carrots, diced fine
- Juice of one half lemon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
540 calories; 19 grams fat; 6 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 33 grams protein; 1113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
- Step 2
Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
- Step 3
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
- Step 4
Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
Private Notes
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Cooking Notes
David Z
The meatballs were wonderful. Used ground lamb. The lentils had a nice natural flavor with the onions and carrots but the lack of spices was missed. I added 2 tsp curry powder and 2 tsp cumin and a little more salt. That helped but further experimentation will be needed. Also, the length of time that the dry lentils were covered with water is "undisclosed." I soaked them in water for about 8 hours before adding to the soup, which worked out well.
John Neill
Marvellous way to use the ubiquitous brown lentil! Though in all honesty breaking bits of angel hair pasta into it a USA bridge-variation too far ! Added Middle Eastern (pre-soaked/cooked) garbanzo (chickpea) beans instead. Handful cummin seeds+ v/generous shake ground coriander + 3 bays leaves & pinch chilli powder as spicing -- entirely satisfying & good looking!
Mel M
Making the lamb into meatballs seems like a wasted step. Next time I make this recipe, I’m going to simply brown the lamb with the onions and spices, have its favor throughout the soup, and skip the meatballs.
Kristi
Quick and easy to make. I liked the flavor of the meatballs, but the lentil soup needed additional spices to flavor it. I might leave out the pasta the next time I make it.
Figaro
I would try adding some ground cumin and coriander,; sauté with onions, then proceed. If the soup is still bland, add a bit of cayenne or Aleppo pepper. I'd perhaps reduce the noodles, but not omit them completely; they add further interest and texture to the whole thing. This kind of meal is right up our alley! Brilliant, Melissa!
Lanna
No, lentils do not need to be soaked, just rinsed for impurities and drained.
L. Amenope
Some angel hair pasta is packaged in circular bunches that look like little nests - maybe 3/4 ounce each.
Megan, Brooklyn
I made this recipe as is and was exceedingly pleased. The perfect soup for a cold fall evening. It's so interesting how closely the meatballs align with my family Swedish meatballs recipe. Allspice for the win!
Kathy G
This is incredible! Mouth O happening. I used jarred mild harissa. A little heavy on the 1.5 orange rind, will cut back next time. Served over pearl couscous. The yogurt is a must. Dill got a bit lost in the pow of this dish. Be sure to add the lime jiuce. Will definitely make again.
Rachel
A very satisfying meal! Followed the advice of others and added a bay leaf, cumin, and coriander. Added good depth of flavor. Used French lentils, which I prefer, and it worked well. You also don’t need chicken broth - I used water and better than bullion.
Elizabeth
I used red lentils, they cook in less time, ten minutes, then add meatballs and carrots and cook another 8-10. I agree it can have more spices, maybe double the amount next time. I used coriander, cumin, turmeric and cardamon and added a bay leaf.
John
The meatballs were wonderful. Used ground lamb. The lentils had a nice natural flavor with the onions and carrots but the lack of spices was missed. I added 2 tsp curry powder and 2 tsp cumin and a little more salt. and/or chili powder, bay leaves. Smaller/fewer meatballs to avoid impression of a stew instead of a soup. Pasta optional?
Boris Alexander Keller
Great recipe
Lienchingai
Flavor develops better with time. Made great leftovers. Used ground chicken instead of beef/lamb. Not a full-bodied flavor upfront but develops character. Carrots add sweetness, and fresh parsley and squeezed lemon complement the delicate flavors. Enjoyable but not likely to be on the regular rotation of soups.
AcuDeb
I used a half a cup of basmati rice instead of pasta. Added rice 10 minutes after I put the lentils in. Then tossed in meatballs and carrots, cooked soup for a total of 30 minutes. Added chopped fresh basil, about 1tab/serving. Totally yum!
Jonathan
Delicious soup. The onions in the meatballs were still mostly raw tasting. The fix might be to mince the onions even smaller, or sauté them before making the meatballs.
Alice Kaiser
This is a hearty soup, nice for an autumn evening. I had the French lentils, which hold their shape more than the regular brown lentils, but still alright. I sauteed the carrots with the onions for the soup, and added the juice from baking the meatballs to the soup, adding lots of flavor and minimal fat. In addition to the allspice I added generous amounts of berbere seasoning, 2 t to meatballs and 1 t to the soup.
Dnelsn
Just made this soup with 1 lb. Ground IMPOSSIBLE BUGER, so it’s almost totally vegetarian. since I used Chicken broth. But I imagine vege broth could be used. The meatballs were quite delicious. I did add garlic salt, and some oregano to meatballs. Turned out great!
dimmerswitch
Made as written choosing lamb for meatballs. Since I had it available freezer I subbed lamb broth for chicken. We enjoyed it. If making again might decrease lentils. Noting some find flavors too subtle, if you're looking for a vegetarian soup but similar in the tradition of being used for breaking Ramadan fast but w/more spice 'kick' take a look at David Tanis' Harira soup. Made several times and always delightful. https://cooking.nytimes.com/recipes/1018190-harira-soup
Dan
I found that a pound of lentils overwhelmed the pot. It was all just a massive amount of lentils. I guess that’s the intent? I’ll do half a pound next time. The flavors were still good. And I did not make meatballs either. Used turkey as well.
Birdie
Love this soup. I use 80/20 ground beef and baharat in the meatballs and a bay leaf, allspice, black pepper and red pepper flakes in the broth. This is one of my go-to soups when I'm under the weather.
Megan, Brooklyn
I made this recipe as is and was exceedingly pleased. The perfect soup for a cold fall evening. It's so interesting how closely the meatballs align with my family Swedish meatballs recipe. Allspice for the win!
gb
Quite good
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