EASY MEATBALL SOUP
This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!
Provided by Suzy Karadsheh
Categories Soup
Time 55m
Number Of Ingredients 23
Steps:
- Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
- Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
- In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
- Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
- Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
- Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!
Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg
CHICKPEA VEGETARIAN MEATBALLS
These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.
Provided by Amanda Koss
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
- Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
- Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
- Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.
Nutrition Facts : Calories 331 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 567.5 mg, Sugar 3.8 g
SPICY MEATBALLS WITH CHICKPEAS
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Provided by David Tanis
Categories dinner, meatballs, main course
Time 1h
Yield 4 to 6 servings (about 30 meatballs)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
- Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
- Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
- Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.
CHICKPEA AND MEATBALL SOUP
Make and share this Chickpea and Meatball Soup recipe from Food.com.
Provided by JMT Gourmet
Categories Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook carrots and celery in olive oil in a large soup pot until soft (5 minutes).
- Add chicken broth, water, tomato sauce, and chick peas. Season to taste with garlic powder, onion salt, basil, white pepper, black pepper, bay leaf, and parsley. Bring to a boil.
- While broth is coming to a boil, make meatballs. Combine beef, bread crumbs, egg, garlic powder, and parmesan cheese.
- Roll small meatballs and drop into boiling broth.
- Add pasta.
- Simmer for about 10 minutes until pasta is tender. Adjust seasonings to taste.
Nutrition Facts : Calories 514.2, Fat 21.9, SaturatedFat 7.3, Cholesterol 94, Sodium 1764, Carbohydrate 48.9, Fiber 7.1, Sugar 8.6, Protein 30.6
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