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–+ servings
Servings: 6

Chickpea Soup with Turkey Meatballs

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Ingredients 

For the soup:

  • 2 Tbsps olive oil or avocado oil
  • 1 large onion, finely diced
  • 3 large carrots, chopped
  • 4 celery ribs, finely chopped
  • 4 fresh garlic cloves, pressed or minced
  • 1 Tbsp dried oregano
  • 1/2 tsp red chili flakes
  • 2 Tbsps tomato paste
  • 2 x 15oz cans of chickpeas, drained and rinsed well
  • 6 cups chicken or turkey bone broth
  • zest and juice of one fresh lemon

optional:

  • freshly chopped herbs of choice
  • dollop of plain Greek yogurt

For the meatballs:

  • 2 slices Ezekiel bread or gluten-free bread, well toasted
  • 2-3 Tbsps milk of choice
  • 1-1/2 lbs ground turkey or chicken
  • 1 large egg
  • 2 tsps smoked paprika
  • 1 tsp onion powder
  • sea salt and ground pepper, to taste
  • 2 Tbsps olive oil or avocado oil

Instructions 

To make your soup:

  • In a large stockpot or Dutch oven, heat your oil over medium-high then add the onion, carrots, celery, and garlic.
  • Saute until vegetables soften. Stir in the oregano, chili flakes, tomato paste, and chickpeas.
  • Pour in your bone broth, together with the lemon zest and juice, and stir to combine.
  • Simmer the soup over low heat for 15-20 minutes to allow the flavors to combine.

To make your meatballs:

  • Meanwhile, to make the meatballs, prepare a medium bowl and a large bowl.
  • In your medium bowl, soak your toasted bread with the milk. Allow it to sit for about 5 minutes.
  • In the large bowl, combine the ground turkey, egg, and spices and combine very well.
  • Drain and discard the milk, then squeeze the moisture out of the bread. Add the soaked bread to your bowl with the meat.
  • Thoroughly mix to combine, then form into even meatballs, making about 12-14.
  • Heat your oil in a large skillet over medium heat. Add in meatballs and cook for about 6-8 minutes, or until golden brown on all sides and just cooked through.

To finish your soup:

  • Carefully transfer your cooked meatballs into the soup. Continue to simmer for a few minutes more.
  • Serve the soup warm with freshly chopped herbs of choice.
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