Categories: March2011, Soups, beans, healthy, main dish

Ingredients

• 2 tsp olive oil
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 tsp dried rosemary
• 2 cans chickpeas, drained and rinsed
• 3 1/2 cups lowfat, reduced sodium chicken broth
• 1 can diced tomatoes
• Salt and pepper to taste
• MINI-MEATBALLS
• 1/2 lb lean (93%) ground beef
• 2 1/2 Tbs plain dry bread crumbs
• 2 Tbs cold water
• 1 garlic clove, minced
• 1 scallion, minced
• Salt and pepper

Directions

1. HEAT THE OIL in a large pot over medium heat. Reduce the heat to medium low. Add the carrot, onion, and celery, and saute for 7-8 minutes. Add the garlic and rosemary, and saute for 2 minutes.

2. ADD IN THE chickpeas, broth, and tomatoes, and bring to a boil. Lower the heat, and simmer for 25 minutes.

3. MEANWHILE, MAKE THE meatballs. Combine all the meatball ingredients in a medium bowl, and form into small meatballs, about 1 Tbs each. Coat a large nonstick pan with cooking spray over medium-high heat. Add the meatballs and saute on all sides for 4-5 minutes, or until cooked through.

4. ADD THE MEATBALLS to the soup, and season well with salt and pepper.

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