Meatballs with Roasted Tomato, Pumpkin and Chickpea Soup
Meatballs with Roasted Tomato, Pumpkin and Chickpea Soup
Enjoy this quick and easy soup recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Baking
  • Yield 4 to 6 servings
  • Meatball:
  • 500 grams beef/lamb mince
  • 1 tablespoon parsley, chopped finely
  • 1 cup sweet potato, grated, moisture squeezed out
  • 1 cup carrot, grated
  • ½ teaspoon cumin, ground
  • 2 spring onions, chopped finely
  • 1 tablespoon rice flour (if required, for binding)
  • Salt and pepper, to taste
  • Soup:
  • 2 kilograms ripe tomatoes, halved
  • 2 x 425 grams chickpeas, drained and rinsed
  • 500 grams pumpkin, diced
  • 2 teaspoons paprika
  • ½ cup parsley, finely chopped
  • 4 garlic cloves, crushed
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  1. Meatballs:
  2. Preheat oven to 180°C. Place all the ingredients in a bowl, Combine well and roll into balls
  3. Place balls on a lined baking tray and bake for 15-20minutes until cooked through.
  1. Soup:
  2. Preheat oven to 200°C. Place tomatoes, chickpeas, parsley, pumpkin, paprika and garlic on a baking tray and drizzle with olive oil. Place in the oven and bake for an hour until tomatoes are well roasted and pumpkin soft. Remove from the oven and process ingredients in a food processor until desired consistency (add water to thin out) season to taste.
  3. Top soup with meatballs and gently stir to combine.

Tip: The use of rice flour makes these meatballs gluten free. Excess meatballs and soup can be frozen and easily reheated for a quick, nourishing meal.

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