Tomato Soup with Chickpeas and Meatballs

Prepare the necessary ingredients. For the meatballs, you can use any ground meat, for example, ground turkey. You will also need 1 hot pepper (fresh can be used to add spiciness to the soup).

Peel and finely dice the onion.

In a deep bowl, mix the ground meat, egg, and 1 tablespoon of breadcrumbs. If necessary (if the meat is very dense), pass it through a meat grinder. Season with salt and pepper, and mix thoroughly. If the mixture turns out too liquid, add more breadcrumbs.

Form small meatballs from the prepared mixture.

Heat 1 tablespoon of vegetable oil in a frying pan. Fry the meatballs on all sides for 2-3 minutes until golden brown.

Peel the carrot, bell pepper, and the second onion. Grate the carrot on a large grater. Slice the onion into half-rings, and the pepper into strips.

In a pot with a thick bottom, heat 2 tablespoons of vegetable oil and add the onion, carrot, and bell pepper. Sauté the vegetables, stirring, for 5 minutes over medium heat.

Add tomato paste and a pinch of sugar to the sautéed vegetables. Stir and simmer over minimal heat for 2-3 minutes.

Cut the peeled canned tomatoes into 4 pieces.

Add the meatballs, chickpeas, and chopped tomatoes to the stewed vegetables in the pot. Season with black ground pepper, allspice berries, and salt. Pour in 1 liter of boiling water and bring to a boil. Reduce the heat, cover, and cook for 10-15 minutes.

Cut the peeled hot pepper in half and add it to the soup (or leave it whole if you prefer less spicy soup). After 10-15 minutes, add the bay leaf and minced garlic to the soup. Stir. Turn off the heat and let the tomato soup with meat patties and chickpeas steep for 15 minutes.

Before serving, sprinkle the soup with finely chopped herbs and serve.

Enjoy your meal!