Chickpea Soup with Mini Meatballs
(from kylerhea’s recipe box)
Source: Diabetes ForecastServes 6 people
- 2 tsp olive oil
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp dried rosemary
- 2 cans chickpeas, drained and rinsed
- 3 1/2 cups lowfat, reduced sodium chicken broth
- 1 can diced tomatoes
- Salt and pepper to taste
- 1/2 lb lean (93%) ground beef
- 2 1/2 Tbs plain dry bread crumbs
- 2 Tbs cold water
- 1 garlic clove, minced
- 1 scallion, minced
- Salt and pepper
HEAT THE OIL in a large pot over medium heat. Reduce the heat to medium low. Add the carrot, onion, and celery, and saute for 7-8 minutes. Add the garlic and rosemary, and saute for 2 minutes.
ADD IN THE chickpeas, broth, and tomatoes, and bring to a boil. Lower the heat, and simmer for 25 minutes.
MEANWHILE, MAKE THE meatballs. Combine all the meatball ingredients in a medium bowl, and form into small meatballs, about 1 Tbs each. Coat a large nonstick pan with cooking spray over medium-high heat. Add the meatballs and saute on all sides for 4-5 minutes, or until cooked through.
ADD THE MEATBALLS to the soup, and season well with salt and pepper.