Soup with Meatballs and Chickpeas
Soup with Meatballs and Chickpeas – uzbek cuisine recipe noodles for soup can be prepared in advance and dried, and used as needed.
Soup with Meatballs and Chickpeas Ingredients
- Chickpeas 0,5 cup
- Water 2 l
- Dill 1 bunch
- Onion 2 pcs
- Vegetable oil 2 tbsp
- Minced beef 400 g
- Eggs 1 pcs
- Egg noodles 40 g
Soup with Meatballs and Chickpeas Recipe
For the meatball soup with chickpeas, soak the chickpeas in cold water and set aside to swell for 5-6 hours. When the chickpeas swell, drain the water, rinse, add fresh water and put on medium heat, cook the chickpeas for 40 minutes, until soft.
Finely chop the onion and fry in vegetable oil. Mix minced meat with fried onion, egg, pepper, salt and mix well. Form small balls from minced meat. Transfer prepared meatballs to a saucepan with chickpeas, bring to a boil, add noodles.
Mix everything, salt, pepper, cook over medium heat for 15 minutes until the noodles are ready. Pour the finished soup into bowls, sprinkle with chopped herbs and serve.