Tomato soup with meatballs and chickpeas

Recipe for tomato soup with meatballs and chickpeas.

Compound:

• 400 grams minced meat (lean)
• 1 cup chickpeas
• 200 grams of potatoes
• 3 onions
• 2 carrots
• 4 garlic cloves
• 1 sweet pepper
• 2 tablespoons tomato paste
• 1 bunch of greens
• salt and pepper to taste
• vegetable oil for frying

Cooking:

1. Minced meat scroll into a meat grinder along with one onion and garlic, salt and pepper, mix well. Form meatballs from minced meat.
2. Soak the chickpeas in advance (preferably overnight). Pour the prepared chickpeas with water and put to boil.
3. Peel the carrots and the remaining onion. Finely chop the onion, grate the carrots on a coarse grater.
4. Heat the frying pan, pour vegetable oil and fry the onions and carrots.
5. Peel the pepper from seeds and partitions and finely chop into strips.
6. Peel and cut potatoes.
7. Add the tomato paste to the frying pan and simmer for a few minutes.
8. Boil the chickpeas for about 15 minutes, then put the roast, peppers, meatballs and potatoes into it. Add salt and pepper to taste. Add spices if desired.
9. Boil the soup for about 20 minutes until tender. Sprinkle with finely chopped parsley before serving.