How to make meatball and chickpea soup?

How to make meatball and chickpea soup?

Boiled chickpeas that we keep in the freezer provide convenience in such soups, and even when we make meatballs, we can prepare tiny meatballs with 200 grams of ground beef and store them in the freezer. When the chickpeas and tiny meatballs are ready, I say try the delicious and satisfying soup, which you can cook in a very short time, when the weather is quite cool.

Service: 4-6 people

Preparation time: 20 minutes

Cooking time: 15-20 minutes

  • 200 g low-fat ground beef
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 small onion, diced for cooking
  • 1 teaspoon of pepper paste
  • 1 teaspoon tomato paste
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of ground red pepper
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1.5 lt hot water
  • 1 cup chickpeas, boiled measure
  • 1 tea glass of barley noodle
  • Juice of 1 lemon
  • 1 tablespoon of dried mint

For the tiny meatballs, knead the ground beef, black pepper and salt and roll them into chickpeas. Take the olive oil in the soup pot, set the heat to medium heat, fry the meatballs when the oil is heated. Put the fried meatballs on the plate and set aside, add the onions to the remaining oil in the pan and fry until they turn pink. Add the tomato paste and spices and mix, add the hot water and when it starts to boil, add the chickpeas and noodles. After cooking for about 10 minutes, turn off the stove by adding the fried meatballs, lemon juice and dried mint.

Enjoy it with love …

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