Beef meatball and chickpea tomato soup

Beef meatball and chickpea tomato soup

Serves 6 Serves 6
Ready in 60 min. Ready in 60 min.

Ingredients

  • 170 gm Mission Original Flavoured Tortilla Chips
  • 50 gm Emborg Cook & Bake 
  • 1 Onion, diced
  • 4 cloves Garlic, minced
  • 2 cm Ginger, minced
  • 1 Celery, cubed
  • 1 Carrot, cubed
  • 1 Zucchini, cubed
  • 1 Red Capsicum, cubed
  • 1 Green Capsicum, cubed
  • 2 cans Crushed Tomatoes
  • 2 tbsp Tomato Puree
  • A handful of Italian Parsley
  • 2 Bay Leaves
  • ½ tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 3 kg Bones or Beef Stock
  • 1 can Chickpeas, drained
  • 3 cups Water
  • Salt, to taste

For the meatball

  • 300 gm Beef, minced
  • 2 cloves Garlic, minced
  • ½ Onion, chopped
  • 1 tsp Paprika
  • 1 tsp Cumin Powder
  • 3 tsp Olive Oil
  • Salt and Pepper, to taste

STEPS

 

1. In a pot, heat Emborg Cook & Bake and fry onion, garlic and ginger. Add in celery, carrot, zucchini, red and green capsicum. Sautee lightly before adding coriander powder, cumin powder and bay leaves.

2. Add in crushed tomatoes, beef bones (or stock), water, Italian parsley, chickpeas and Mission Original Flavoured Tortilla Chips.

3. While the soup is simmering, prepare the meatballs by adding in the meatball ingredients into a bowl and mix well. Shape into the size of marbles and drop all the meatballs into the soup pot. 

4. Season the soup well and let it simmer on low heat for 30 minutes.

5. Serve soup warm.

 

How to make Beef Meatball & Chickpea Tomato Soup

We've tried Chef Wan's Beef Meatball & Chickpea Tomato Soup and we absolutely loved it! His secret ingredient? Emborg Cook & Bake and Mission Tortilla Chips! Watch how Chef Wan makes this cute Spinach and Prawn Cones now.