Turkish Chickpea and Meatball Soup
Ingredients
Meatballs
- 500 g ground meat
- 1 onion
- 2 tablespoons semolina
- 1 tablespoon flour
- 1 cup fine bulgur
- 1 egg
- Salt and spices
Soup
- 1.5 cups cooked chickpeas
- 1 tablespoon pepper paste
- 1 tablespoon tomato paste
- 1 tablespoon butter and oil
- Enough water
- Mint, optional red pepper flakes
Preparation
Soak the bulgur with a little warm water for the meatballs.
Add the other ingredients and knead until it becomes gum-like.
Break off small pieces, roll into balls, lightly flour them, and set aside.
Heat oil in a pot, add mint and optional red pepper flakes.
Add the paste and sauté.
Add enough hot water and the chickpeas.
Add the meatballs, salt, and spices.
Cook for about 20 minutes until the meatballs are done, and serve hot.
Tips
Ingredient quantities can be adjusted to taste.
