Chick Pea “Soup” with Pasta and Chicken Meatballs

This was made during a stretch of many successes. I had a feeling this soup would not be soup since pasta always tends to soak up all of the liquid. I realized later I misread and was supposed to add another 2 cups of broth but I really don’t know if that would have been enough. But it is fine since it still tasted really good. So, still a success since everyone loved it.

When reheating it I added extra water to help keep it from becoming dry.

Directions for Chick Pea “Soup” with Pasta and Chicken Meatballs

Slightly adapted from Essentials of Classic Italian Cooking

  • 4 garlic cloves
  • 1/4 cup olive oil
  • 1 sprig fresh rosemary
  • 14.5 ounce can diced tomatoes
  • 15 ounce can chick peas, drained
  • 1 cup beef broth
  • 1 cup water
  • Salt
  • Pepper
  • 1 pound ground chicken
  • All-purpose seasoning
  • Baby spinach (5 ounces or so)
  • 6 ounces pasta such as pastina or alphabets

For the meatballs, mix the ground chicken with some seasoning and form into balls. Set aside. In a large pot such as a Dutch oven, heat the olive oil and garlic on medium heat, allowing the garlic to lightly brown.

Add the rosemary and tomatoes.

Cook for about 15 minutes, stirring occasionally. Remove the rosemary, then add the chick peas.

Cook for 5 minutes, again stirring occasionally. Add the broth and water, bring to a boil and add the chicken meatballs.

Cook, covered, at a medium boil/simmer for 15 minutes. Add salt and pepper to taste. Add the spinach and pasta, cooking for about 5 minutes.

Serve.

Directions for Chick Pea “Soup” with Pasta and Chicken Meatballs (without pictures)

Slightly adapted from Essentials of Classic Italian Cooking

  • 4 garlic cloves
  • 1/4 cup olive oil
  • 1 sprig fresh rosemary
  • 14.5 ounce can diced tomatoes
  • 15 ounce can chick peas, drained
  • 1 cup beef broth
  • 1 cup water
  • Salt
  • Pepper
  • 1 pound ground chicken
  • All-purpose seasoning
  • Baby spinach (5 ounces or so)
  • 6 ounces pasta such as pastina or alphabets

For the meatballs, mix the ground chicken with some seasoning and form into balls. Set aside. In a large pot such as a Dutch oven, heat the olive oil and garlic on medium heat, allowing the garlic to lightly brown. Add the rosemary and tomatoes. Cook for about 15 minutes, stirring occasionally. Remove the rosemary, then add the chick peas. Cook for 5 minutes, again stirring occasionally. Add the broth and water, bring to a boil and add the chicken meatballs. Cook, covered, at a medium boil/simmer for 15 minutes. Add salt and pepper to taste. Add the spinach and pasta, cooking for about 5 minutes. Serve.

 

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