Meatball, Chickpea and Potato Soup

Ingredients

• Ground Beef150 g
• Chickpeas1/2 cup (100 g)
• Potato1/2 medium (90 g)
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat half the oil in a pot. In the meantime, chop the garlic.

3. 3

   Step 3

   Once heated, add the garlic, stir-fry for some seconds and add the chickpeas with the cilantro. Add water or broth and take to high heat.

4. 4

   Step 4

   In the meantime, peel the potato along with the carrot and dice.

5. 5

   Step 5

   Once boiling, add the vegetables to the pot and cook for 8-10 minutes.

6. 6

   Step 6

   At the same time, mix the ground beef with the remaining chopped garlic, salt and pepper in a bowl. Optional: Add some chopped parsley.

7. 7

   Step 7

   Mix well and shape the meatballs using your hands. Take to the fridge.

8. 8

   Step 8

   In the meantime, heat a pan over high heat. Once heated, pour the remaining oil and add the meatballs.

9. 9

   Step 9

   Cook each side for 4-5 minutes until brown. Make sure they're cooked inside.

10. 10

    Step 10

    Serve the chickpea, potato and carrot soup in a bowl and add the meatballs.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatball, Chickpea and Potato Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.