Chickpea and Meatball Soup, Turkish
by Editorial Staff
Delicious and nutritious soup with chickpeas, meatballs and original yogurt-lemon dressing.
Ingredients
- Minced meat – 250 g
- Chickpeas – 80 g
- Rice – 1.5 tbsp (20 g)
- Potatoes – 130 g
- Carrots – 100 g
- Egg – 1 pc.
- Yogurt – 2 tbsp
- Onions – 50 g
- Flour – 2 tbsp
- Lemon juice – 1 teaspoon
- Olive oil – 2 tbsp
- Zira (seeds) – 1/3 teaspoon
- Ground sweet paprika – 1/3 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Water – 800 ml
* - For filing (optional):
- Parsley to taste
Directions
- Prepare ingredients.
- Rinse chickpeas, soak in water for 2-3 hours. Then drain the water, pour the chickpeas with clean water and cook. Cook the chickpeas until tender, about 1 hour. The chickpeas should become soft. Drain the water.
- Rinse the rice and boil until half cooked (8-10 minutes).
- Minced meat together with onions through a meat grinder. Add rice, salt and black pepper to the minced meat. Mix well.
- Form small meatballs from the minced meat and roll them in flour.
- Peel and dice the potatoes and carrots.
- Heat the olive oil in a thick-walled saucepan, add the meatballs and quickly fry until golden brown.
- Then add carrots, cumin and paprika.
- Fry the meatballs with carrots and spices for 5-7 minutes, stirring so that nothing is burnt.
- Then put the potatoes and chickpeas in a saucepan.
- Fry for 2-3 minutes.
- Then pour in hot water (800 ml).
- Cook the soup until the vegetables are soft.
- For dressing, combine the egg yolk with yogurt and lemon juice. Stir until smooth.
- Pour the dressing into the soup in a thin stream.
- Stir and bring to a boil. Remove the pan from the heat. Let the soup steep for 20 minutes and serve.
- Pour the soup with chickpeas and meatballs into portioned bowls. If desired, finely chop the parsley and add to each plate.
Enjoy your meal!
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