Soup with Meatballs, Chickpeas, and Noodles

Prepare all necessary ingredients.

Soak the chickpeas in advance for 6-8 hours. Then rinse the chickpeas and cover with fresh water. Bring to a boil and cook the chickpeas over low heat for 1 hour.

While the chickpeas are cooking, peel the onion and bell pepper. Slice half of the onion into half-rings. Slice the bell pepper into strips.

Heat vegetable oil in a frying pan. First, sauté the onion over low heat for a couple of minutes.

Then add the bell pepper and sauté for another 2-3 minutes.

Add tomato paste to the onions and bell peppers. Continue sautéing, stirring constantly, for 2-3 minutes.

Peel, wash, and grate the carrots with a wavy knife or cut into sticks.

Finely chop the remaining half of the onion in a blender or grate on a fine grater and add it to the minced meat. Add salt and cumin (zira) as well. Mix thoroughly.

Form small meatballs from the minced meat.

Add the sautéed onions with bell peppers and carrots to the cooked chickpeas. Bring to a boil.

Add the meatballs to the boiling broth. Cook the soup with meatballs for 20 minutes.

Add the noodles and cook for another 1-2 minutes. Salt the soup to taste and turn off the heat.

When serving, add any finely chopped fresh herbs to each portion of soup with chickpeas, meatballs, and noodles. Enjoy your meal!