Well-Seasoned Cookbook

flavorful recipes perfected over time

Meatball-Garbanzo Soup

Ingredients:

1 lb. dry garbanzo beans (2 1/2 cups)

8 cups beef broth

3/4 cup finely chopped onion

1/2 cup chopped green bell pepper

2 Tbsp. snipped parsley

1 1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground coriander seed

2 beaten eggs

1 Tbsp. milk

3/4 cup soft bread crumbs (1 slice)

Dash ground cinnamon

Dash ground nutmeg

1 lb. ground beef

Directions:

In large pot, 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 Tbsp. of the parsley, 1/4 tsp. of the salt, 1/8 tsp. 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 Tbsp. parsley, 1 tsp. salt, 1/8 tsp. pepper, the cinnamon, and nutmeg. Add ground beef; mix well. Shape into about 40 meatballs, using 1 Tbsp. of the meat mixture for each. Add meatballs to soup; cover and simmer 15 minutes longer or till meatballs are done.

Makes 10 servings.