Chickpea with mini meatball soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 1 1tsp Carrots, raw, 1 large dicedOnions, raw, 1 large dicedCelery, raw, 2 stalk, medium dicedGarlic, 2 cloves mincedRosemary, dried, 2 tbsp mincedChickpeas (garbanzo beans), 2 15oz cans1 can diced tomatoesSwanson Natural Goodness Chicken Broth 3 1.2 cupsMEATBALLSGround beef 1/4 lbBread crumbs 2 1/2 tbspcold water 2 tbspGarlic, 1 clove mincedScallions, raw, 1 small minced
1. Heat the oil in a large pot over medium hear. Reduce the heat to medium low. Add the carrot, onion, and celery, and saute for 7-8 min. Add the garlic and rosemary, and saute for 2 minutes.
2. Add in the chickpeas, broth, and tomatoes, and bring to a boil. Lower the heat and simmer 25 minutes.
3. Meanwhile, make the meatballs. Combine all the ingredients in a bowl and form into small meatballs, about 1 tbs each. Coat a large non stick pan with cooking spray and over med. high heat cook the meatballs 4-5 minutes or until cooked through.
4. Add the meatballs to the soup and season with salt and pepper.
Serving Size: 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EDETHROW.
2. Add in the chickpeas, broth, and tomatoes, and bring to a boil. Lower the heat and simmer 25 minutes.
3. Meanwhile, make the meatballs. Combine all the ingredients in a bowl and form into small meatballs, about 1 tbs each. Coat a large non stick pan with cooking spray and over med. high heat cook the meatballs 4-5 minutes or until cooked through.
4. Add the meatballs to the soup and season with salt and pepper.
Serving Size: 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EDETHROW.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 7.7 g
- Cholesterol: 16.1 mg
- Sodium: 923.7 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 7.0 g
- Protein: 12.5 g
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