Meatball soup with chickpeas, tomato and shell pasta

In Russia we love meatball soup with buckwheat and potatoes and I liked to try something different. I found and adapted recipe from Taste of Home site. Very good soup for rainy day like today. Go well with grilled sandwiches.


1/4 cup dry bread crumbs
pepper & salt to taste
1/2 pound lean ground beef (90% lean)
2-3 tbsp. ice cold water
4 cups reduced-sodium beef broth
1/2 can (8 ounces) chickpeas
1/2 can (7 ounces) chopped tomatoes
1/2 medium onion, chopped
1-2 garlic cloves, chopped
1 medium carrot, thinly sliced
1/4 cup uncooked shell pasta

In a small bowl, combine ground beef, salt, pepper, bread crumbs and water and mix very well. Shape into 1 1/2-in. balls. In the medium saucepan boil water. Cook meatballs in boiled water 4-5 minutes. In the large saucepan bring to boil broth, add pasta and  carrot, cook in the medium heat 10  minutes until pasta is al dente. Sautee onion, garlic and tomatoes about 2-3 minutes. Add chickpeas, tomatoes and onion and meatballs in soup. Reduce heat; cover and simmer for 10 minutes.

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