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    You are in: Home / Recipes / Minestra Di Esau (Lentil Soup W. Meatballs) Recipe
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    Minestra Di Esau (Lentil Soup W. Meatballs)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    Ilysse's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the lentils in a bowl with water to cover and let soak for a few hours.
    2. 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. 3
      Bring to a boil, cover and reduce heat. Simmer until the lentils are tender; about 15 or 20 minutes.
    4. 4
      Meanwhile season the meat with salt and pepper and form into marble sized meatballs.
    5. 5
      Melt the fat in a pan and brown the balls on all sides.
    6. 6
      Add the meatballs and the fat from the pan to the soup and simmer until cooked through.
    7. 7
      Season to taste and serve in heated bowls.

    Ratings & Reviews:

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    Nutritional Facts for Minestra Di Esau (Lentil Soup W. Meatballs)

    Serving Size: 1 (423 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 527.1
     
    Calories from Fat 205
    39%
    Total Fat 22.8 g
    35%
    Saturated Fat 7.7 g
    38%
    Cholesterol 60.4 mg
    20%
    Sodium 96.2 mg
    4%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 21.7 g
    86%
    Sugars 6.0 g
    24%
    Protein 31.9 g
    63%

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