Russian Beef Meatball Soup Recipe With Chickpeas

Photo Russian meatball soup

My recipe beef meatball soup is soup recipe what I am making often time. I am sharing soup recipe with chickpeas but we can use rice or other grains instead. It is really tasty and tasted many times by my family and friends. I like to make this soup with grounded beef meatballs. However, mixed grounded beef and porks works well too. The benefit of meatball soup is we don’t need to make broth or stock as other meat soups. For additional flavor, I like my meatballs slightly brown before adding to the soup. This simple step makes the soup more flavorful, in my opinion.

The best taste of meatballs and soup if we use homemade ground beef. I usually make a large amount of ground meat and freeze it.

Recommended ⇒ More Russian Recipes.

Ingredients:

US

14 oz ground beef (I used lean beef round part)

2L of water

5 oz onion

6 oz carrot

5 oz the white part of a leek

5 medium size potatoes

15 oz can of chickpeas

2 tablespoons oil for frying

1 tablespoon of butter

Salt

Black pepper

Red pepper

Garlic powder

Parsley (dry or fresh)

1-2 bay leaves

Metric

Photo Meatball soup ingredients

I used our local Louisiana spice mix “Slap your mama” what contains salt, red pepper, black pepper, and garlic. Very good spice mix. You can use red pepper, black pepper, and garlic powder instead.

Preparation Ingredients

Dice potatoes, carrot, and onion.

Photo Meatball soup potatoes

2. Dice leek.

If you never cook leek, very important wash it very well. I cut off roots, cut leightwise and wash it. Chooped it and wash very well again under running water.

Photo Meatballs soup leek

3. Add to ground meat spices and salt. To make even meatballs make a 1-inch layer of meat and divide and cut with a knife to even squares. Roll each meatball very well in your hands to press out air.

Meatballs are great for freezing! Make meatballs and place on cutting board. Cover with plastic wrap and freeze. Remove from the cutting board and place it in a ziplock bag for future storing. Squeeze the air out bag and seal. Cover bag with foil or paper. Frozen meatballs don’t need thaw but take longer cooking than freshly made. Add to boiled water 10 minutes before soup done.

Photo How to make meatballs