Tomato soup with meatballs and chickpeas
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A nice, warming soup for the winter time. Nothing complicated, all very simple. Go.
Ingredients for Tomato soup with meatballs and chickpeas
- Water - 3 years
- Chickpeas - 1.5 stack.
- Carrots - 1 piece
- Onion - 1 piece
- Celery root - 50 g
- Garlic - 3 tooth.
- Pepper - 1 piece
- Tomato paste - 2 tbsp
- Salt - to taste
- Black pepper - to taste
- Minced meat - 500 g
- Bread crumbs - 2 tbsp
- Chicken egg - 1 piece
- Seasoning - to taste
- Greens - to taste
Step by step instruction of cooking Tomato soup with meatballs and chickpeas
Chickpeas overnight soak in cold water, then drain the water and rinse the chickpeas. Omit the chickpeas in water or vegetable broth and cook until tender.
While cooking the chick peas, peel and cut vegetables: carrots and celery sticks, pepper strips. Onions to chop.
In forcemeat add bread crumbs, spices and seasonings, egg and herbs, knead well and beat.
Put into the refrigerator for 15-20 minutes.
Form small meatballs and put them while in a cool place.
Fry the onions in vegetable oil until Golden brown.
Add carrots and celery all together and lightly fried.
In boiling chickpea broth to lay the potatoes, cut into small slices, again to finish to boiling and cook for 5 minutes. Salt.
Then in the lightly boiling soup carefully lower the meatballs, bring to a boil and cook for 5-7 minutes.
Add browned vegetables, a few Bay leaves and then on low heat for 5 minutes, turn off the heat. Add the chopped garlic and let the soup to infuse for 10 minutes.