- 1 large Tomato(or 1 tablespoon salt-free tomato paste)
- 50 gr. Chick Peas
- 150 gr. Minced Meat
- 5 glasses of Meat Broth
- 2 tablespoons Vinegar
- 2 tablespoons Thyme
- 1 tablespoon Salt- Black Pepper
Soak chick peas in water overnight and boil them next morning. Peel and grate the tomato. Put chick peas, meat broth, grated tomato(or the tomato paste) and 1/2 teaspoon of salt into the saucepan and bring to boil. Add 1/2 teaspoon of salt and black pepper to minced meat and knead it. Make small meatballs ,add them to the boiling soup. Let the soup simmer for 20 minutes more. Remove saucepan from heat, add vinegar and, if desired, thyme, and stir before serving.