Chickpea And Meatball Soup Food

CHICKPEA AND MEATBALL SOUP

Steps:

• 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.

COMFORT SOUP (CHICKPEA AND BACON)

Steps:

• Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
• This was a really satisfying meal with a tossed green salad and garlic bread.

CHICKPEA MEATBALLS

Steps:

• Place first 8 ingredients in a food processor; add 1/3 cup bread crumbs. Process until combined (mixture will be soft). Shape into 1-1/2-in. balls. Place remaining 2/3 cup bread crumbs in a shallow bowl. Gently add balls, a few at a time, and toss to coat; shake off excess., Preheat air fryer to 375°. In batches, place balls in a single layer in greased air fryer; spritz with cooking spray. Cook until golden brown, 11-13 minutes. If desired, top with additional fresh torn basil leaves.