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Meatball-Garbanzo Soup

Mexican.Chef's picture
Ingredients
  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
  Pepper 1⁄4 Teaspoon
  Ground coriander seed 1⁄4 Teaspoon
  Eggs 2 , beaten
  Milk 1 Tablespoon
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Dash
  Ground nutmeg 1 Dash
  Ground beef 1 Pound
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef

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