Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Important additions to the recipe
Video: Soup With Chickpeas And Meatballs - Recipe With Photos Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Chickpea soups are very popular in Turkey. This type of legume is present in many dishes. I do not presume that this is the original Turkish recipe, but there is a similarity. Perhaps they use minced chicken more often than beef, but I really liked the soup in this version.
Minced beef - 250 g
Rice - 2 tbsp.
Chickpeas - 100 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Yogurt - 2 tablespoons
Lemon juice - 1 tsp
Sunflower oil - 2 tablespoons
Ground paprika - 0.5 tsp
Zira - 0.3 tsp
Egg - 1 pc.
Salt, pepper - to taste
Water - 1 l
2.8 L Heavy Bottom Casserole
- 88 kcal
- 1 hour
- 5 h
- 6 hours
Photo of the finished dish
Step by step recipe with photo
To prepare the soup with chickpeas and meatballs, prepare the required ingredients from the list.
Chickpeas need to be poured with cold water in advance, left to swell for several hours. It is convenient to do this at night. When the chickpeas swell, put it on to cook, pouring fresh cold water. Cook until tender for about an hour.
Boil rice until half cooked, cool. Place the minced meat in a bowl, season with salt and pepper, add rice to it, mix thoroughly.
Form meatballs from minced meat, roll them in flour.
Peel vegetables. Cut onions and carrots into small cubes, potatoes - a little larger.
Prepare a saucepan for the soup. It is better that the pan has a thick bottom. Heat the sunflower oil in a saucepan, dip the meatballs in it and fry on all sides. Add onions and carrots to them, add paprika and cumin, cook together for 5 minutes.
The chickpea should be ready by this time. You need to drain the water from it and add the chickpeas to the pan along with the potatoes. Fry with meatballs and vegetables for 2-3 minutes.
Boil water in a kettle and pour over the contents of the pan, salt and pepper. Cook until vegetables are ready.
To dress the soup, mix the egg yolk with yogurt and lemon juice. We don't need protein in this recipe. Pour the dressing into the soup in a thin stream, stirring immediately to distribute it evenly.
Bring the soup to a boil again, stir and remove from heat. Let the soup sit under the lid for 20 minutes.
The soup with chickpeas and meatballs is ready. Pour it into plates, sprinkle with chopped herbs if desired and serve.
Enjoy your meal!
Important additions to the recipe
It is better to cook the soup in a saucepan with a thick bottom so that you can fry the ingredients and then cook in the same saucepan. Otherwise, you will have to fry in a pan, and then pour everything into the pan.