INGREDIENTS:
Soup:
1 large onion(cubed)
2 large carrots(cubed)
3 large roma tomatoes(cubed)
2 bell peppers, different colors (cubed)
2 large potatoes (cubed)
1 cup garbanzo beans, soaked overnight, washed and drained
4 cloves garlic (minced)
1 tbsp tomato paste
½ cup rice, soaked, washed and drained
fresh herbs: cilantro, parsley and dill
Spices:
1-2 tbsp salt
1 tbsps black pepper
1 dry or fresh hot chili pepper
1 bay leaf
1 tsp cumin seeds
3-4 tbsp cooking oil
Meatballs:
1.5 lb ground beef [UK: minced beef]
1 large onion (minced)
½ tsp each of chili powder, coriander and cumin powder
1 tbsp salt
½ tbsp black pepper
METHOD:
Make meatballs, cover and refrigerate until you make soup. Soak rice for 30 minutes in cold water, wash and drain (set aside) Soak Garbanzo beans the night before, then wash and drain (for dry ones) If you are using the ones from the can, just wash them with cold water and drain and set aside.
In a large heavy-bottom pot, or cast iron pot, (I used a 7 quart pot), heat up 3-4 tbsp of cooking oil (I used sunflower oil). Add onions, bell peppers and carrots. Fry up quickly until vegetables are soft. Add tomatoes and cook for couple minutes. Add tomato paste and mix, cook for 1 minute. Add spices. Add enough water. This is a soup, not a stew, so you have to have enough water for it not to be too thick and also not to be too thin. Add chili pepper and a bay leaf. Add Garbanzo beans. Bring the soup to a boil, then lower the heat, and simmer for 25-30 minutes.
Form approximately walnut-sized meatballs and put on a plate. Add all the meatballs at the same time to the soup and mix right away, so that they don't stick to each other. Add rice and potatoes and cook on a low heat until the rice and potatoes are ready,, which is about 20-25 minutes. Add fresh herbs and, at the end, let the soup rest until it is served. Adjust seasoning to your taste. Enjoy!
