Ingredients
- 1 cup dried chickpeas, covered with hot water and soaked overnight, or at least 8 – 10 hrs
- 1½ lb ground beef
- 1 large onion, grated
- ¼ tsp pepper
- 1 tsp salt, or to taste
- ¼ tsp ground cinnamon
- 1 tbsp dried mint, crushed
- 1 tbsp bread crumbs, matzoh meal, or plain flour
- 4 cups water, boiling
Make it step by step
- Drain chickpeas in a colander, then grind them rather fine in a processor.
- Mix everything together except water.
- To prepare meatballs:.
- Moisten hands with cold water and prepare meat and chickpeas balls 1½ inches in diameter.
- Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes.
- Remember that chickpeas are ground but not cooked.
- The meatballs may also be cooked in a light chicken broth.
- Serve meatballs and soup separately with bread, rice, and pickles.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.