Minestra Di Esau (Lentil Soup W. Meatballs)

Ingredients

• 2 cups about 1 pound dried lentils
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery, chopped
• 1 cup tomato puree or tomato sauce
• 1/3 cup chopped Italian parsley
• 4 cups water
• 1 lb ground beef
• salt and pepper
• 5 tablespoons rendered chicken fat or margarine

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.