Chickpea and Meatball Soup
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 4 cups chicken broth
- 2 cups water
- 2 (15 ounce) cans tomato sauce
- 1 (16 ounce) can chickpeas
- 1 cup carrot, chopped
- 2 celery ribs, chopped
- 1 cup small shell pasta (salad macaroni)
- 2 tablespoons olive oil
- 1 lb ground beef
- 1⁄2 cup breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- 1 egg
- garlic powder
- onion salt
- white pepper
- black pepper
- dried basil
- bay leaf
- dried parsley
directions
- Cook carrots and celery in olive oil in a large soup pot until soft (5 minutes).
- Add chicken broth, water, tomato sauce, and chick peas. Season to taste with garlic powder, onion salt, basil, white pepper, black pepper, bay leaf, and parsley. Bring to a boil.
- While broth is coming to a boil, make meatballs. Combine beef, bread crumbs, egg, garlic powder, and parmesan cheese.
- Roll small meatballs and drop into boiling broth.
- Add pasta.
- Simmer for about 10 minutes until pasta is tender. Adjust seasonings to taste.
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