Sopa de Lentejas con Albondigas (Lentil Soup with Meatballs)

Ingredients

• 0.5 cup bread crumbs 
• 1 cup carrots diced
• 0.3 teaspoon cumin powder 
• 1.3 cup lentils dried
• 2  eggs beaten
• 4 servings cilantro leaves fresh
• 1  garlic clove minced
• 0.3 teaspoon garlic powder 
• 1 pound ground beef 
• 0.5 teaspoon ground cumin 
• 0.5 pound ground pork 
• 0.5 cup onion chopped
• 0.5 teaspoon onion powder 
• 0.3 teaspoon pepper 
• 0.5 cup potatoes cut into bite-sized pieces
• 0.5 teaspoon salt 
• 4 servings salt and pepper 
• 0.3 cup scallions chopped
• 0.5 cup tomatoes chopped
• 1 teaspoon vegetable oil 
• 0.3 cup warm water 
• 5 cups water 

Equipment

• bowl
• ladle
• pot

Directions

1. Place the oil in a medium pot.
2. Add the onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
3. Add the lentils, carrots and water, bring to a boil. Then reduce the heat to medium low. Make the meatballs: In a medium bowl, combine all the meatball ingredients, and using your hands, mix well until combined.Divide meat mixture equally into 12 portions and roll into balls with your hands.
4. Add the meatballs to the soup and simmer for 30 minutes.
5. Add potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary.
6. Add fresh cilantro and ladle into soup bowls and serve immediately.