Meatballs with Roasted Tomato, Pumpkin and Chickpea Soup
Serves: 4-6 | Prep: 15 minutes | Cooking: 20 minutes | Gluten Free – Dairy Free
MEATBALL INGREDIENTS
500g 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 INGREDIENTS
2kg ripe tomatoes, halved
2 x 425g chickpeas, drained and rinsed
500g 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
SHOPPING LIST
2kg ripe tomatoes
850g chickpeas
500g pumpkin
Paprika
1 bunch fresh parsley
4 garlic cloves
Extra virgin olive oil
500g beef/lamb mince
250g sweet potato
1 large carrot
Ground cumin
2 spring onions
Rice flour
UTENSILS LIST
Baking tray
Sharp knives
Large mixing bowls
Food processor
Measuring cups/spoons
Grater
MEATBALL METHOD
- Pre-heat oven to 180°C. Place all ingredients in a bowl, combine well and roll into balls.
- Place balls on a lined baking tray and bake for 15-20 minutes until cooked through. Top soup (recipe below) with meatballs.
SOUP METHOD
- Pre-heat 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.
Tip: The use of rice flour makes these meatballs gluten free. Excess meatballs and soup can be frozen and easily re-heated for a quick, nourishing meal.