Mediterranean Meatball Soup
Enjoy this Mediterranean Meatball Soup in a tomato broth soup base. My meatballs mixed in with bulgur and other spices. Little
pearls of chickpeas is added and gives it a lovely flavor. Hearty and delicious!
Ingredients:
MamaMancini’s Meatballs
For The Broth
- 2 Garlic, crushed
- 1 tablespoon butter or olive oil
- 1 teaspoon dry mint
- 2 – 3 tablespoons lemon juice
- 1/4 teaspoon cayenne pepper
- Pinch of cinnamon
- 1 cup tomato sauce
- 6 cups water
- 1 can 15 ounce chickpeas, drained
Sauce:
6. Warm my meatballs in a large sauce pot.
7. Add and melt the butter and saute the garlic and dried mint for 1 minute.
8. Pour in the lemon juice.
9. Add the cayenne pepper, cinnamon, tomato sauce, and water. Bring to a boil.
10. Add the meatballs and cook for 10 minutes.
11. Drain the chickpeas from the can, and pour into the soup and cook an additional 5 minutes.
12. Serve and Enjoy!
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