|Dried garbanzo beans||1 Pound|
|Beef broth||8 Cup (128 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Ground coriander seed||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Dash|
|Ground nutmeg||1 Dash|
|Ground beef||1 Pound|
In Dutch oven combine beans with 4 cups of the beef broth and 4 cups water.
Bring to boiling; simmer 2 minutes.
Remove from heat; let stand, covered, for 1 hour.
Do not drain.
Stir in remaining 4 cups beef broth, 1/2 cup of the chopped onion, the green bell pepper, 1 tablespoon of the parsley, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the coriander.
Bring to boiling; reduce heat and simmer, covered, for 1 3/4 hours.
Meanwhile, combine eggs and milk; add bread crumbs, the remaining 1/4 cup onion, 1 tablespoon parsley, 1 teaspoon salt, 1/8 teaspoon pepper, the cinnamon, and nutmeg.
Add ground beef; mix well.
Shape into about 40 meatballs, using 1 tablespoon of the meat mixture for each.
Add meatballs to soup; cover and simmer 15 minutes longer or till meatballs are done.