Meatball and Chickpea Soup
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
6
Description
For making the soup, it's better to use a mixed ground meat: beef and lamb. Source: John.
Ingredients
- Cilantro - 1 tablespoon
- Lean Beef - 17.6 oz
- Onion - 2 heads
- Ground Cumin - a pinch
- Salt - to taste
- Ground Black Pepper - to taste
- Potato - 7.1 oz
- Carrot - 2 pieces
- Courgette - 2 pieces
- Garlic - 2 cloves
- Passata Tomato Sauce - 0.7 oz
- Lemon - 1 piece
- Ground coriander - 6 stems
- Red Long Chili Peppers - a pinch
- Ground Cinnamon - a pinch
- Olive Oil - 3 tablespoons
- Chickpea - 1 cup
Step by Step guide
Step 1
Peel and chop 1 onion, combine with the ground meat, add cumin and cilantro, season with salt and pepper. Roll into meatballs.
Step 2
Peel the carrots, zucchini, and potato, and cut into cubes. Peel and chop garlic and 1 onion.
Step 3
Heat olive oil in a saucepan and fry the meatballs. Remove them.
Step 4
In the same oil, sauté the onion and garlic. Sprinkle with cinnamon, salt, and red pepper. Add the potato, zucchini, and carrot. Sauté for 2 minutes, then pour in the tomato sauce and 500 ml of water. Simmer for 20 minutes. Add the meatballs and cook for another 5 minutes.
Step 5
Wash the lemon, dry it, and grate the zest. Add half of the zest to the soup. Squeeze lemon juice into the soup. Sprinkle with cilantro and serve immediately.
Step 6
You can add pre-cooked chickpeas to the soup.
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