Soup with chickpeas and meatballs
Description
The recipe won't take much time. The soup with chickpeas and meatballs turns out delicious and hearty—your family will definitely ask for seconds! Make sure to save my recipe! Cooking time listed does not include the time needed for soaking the chickpeas.
Instructions
- 1
Step 1
Prepare the ingredients. Soak the chickpeas in cold water in advance for 3-4 hours, or preferably overnight—I did exactly that, leaving them in cold water overnight—this way the peas will cook very quickly.
- 2
Step 2
Rinse the chickpeas, cover with fresh cold water, bring to a boil, and cook for 20 minutes.
- 3
Step 3
Meanwhile, prepare the vegetables: peel the onion, potato, and carrot. Finely chop half of the onion for the soup, and set aside the other half for the filling. Cut the potato and carrot.
- 4
Step 4
Add the vegetables to the soup and cook for 15 minutes.
- 5
Step 5
Combine the ground meat with finely chopped onion and garlic. Add salt and pepper to taste. Mix the meat mixture very well.
- 6
Step 6
Form the meatballs. Take a teaspoonful at a time and roll into balls.
- 7
Step 7
Add the meatballs to the soup and cook for 15 minutes. If the meatballs are chicken, 10 minutes is enough.
- 8
Step 8
Season the soup with chopped herbs (I used dill and parsley), then remove the soup from heat. Let it steep for a while, then serve.
- 9
Step 9
Pour onto plates and serve.