Garbanzo Bean and Meatball Soup
This soup was often the byproduct of my mom making cabbage rolls. She would have more meat and not enough cabbage, so she would roll the meat into bite size meatballs and make this soup. Two meals in one process. It makes me wonder if she prepared “extra” meat on purpose.
Ground beef, about a pound or so
1 handful of rice
1 small onion, ground
2 cans cooked or canned garbanzo beans
1 bunch of cilantro
2-3 medium potatoes
Salt and pepper to taste
Mix the onion, meat, rice and salt/pepper together, make meatballs, set aside. Boil water and potatoes, this will become your broth, so season it with salt and bay leaf (whatever spice you add to make broth would be welcome here). Once boiling, drop the meatballs in one at a time. Let them cook, and come up to the top. Add the cooked/canned garbanzos and cilantro. Let the soup simmer for an hour to marry the flavors. Add more salt and pepper to taste.