Meatball Zucchini And Chickpea Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Add the zucchini and chickpeas to the pot and stir to combine.
• STEP 5.Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the meatballs are cooked through and the zucchini is tender.
• STEP 6.Season with additional salt and pepper to taste.
• STEP 7.Serve the soup hot, garnished with fresh parsley.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use a combination of ground beef and ground pork for the meatballs for added flavor.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the broth.
• Feel free to add other vegetables such as carrots or spinach to the soup for extra nutrients.

Storage and Serving

• This soup can be served as a main course with some crusty bread on the side.
• You can also serve it as a starter or appetizer before a larger meal.
• To reheat the soup, simply heat it on the stovetop over medium heat until warmed through.