Chickpea And Meatball Soup - cooking recipe

Ingredients

4 cups chicken broth
2 cups water
2 (15 ounce) cans tomato sauce
1 (16 ounce) can chickpeas
1 cup carrot, chopped
2 celery ribs, chopped
1 cup small shell pasta (salad macaroni)
2 tablespoons olive oil
1 lb ground beef
1/2 cup breadcrumbs
1/2 cup parmesan cheese, grated
1 egg
garlic powder
onion salt
white pepper
black pepper
dried basil
bay leaf
dried parsley

Preparation

Cook carrots and celery in olive oil in a large soup pot until soft (5 minutes).
Add chicken broth, water, tomato sauce, and chick peas. Season to taste with garlic powder, onion salt, basil, white pepper, black pepper, bay leaf, and parsley. Bring to a boil.
While broth is coming to a boil, make meatballs. Combine beef, bread crumbs, egg, garlic powder, and parmesan cheese.
Roll small meatballs and drop into boiling broth.
Add pasta.
Simmer for about 10 minutes until pasta is tender. Adjust seasonings to taste.