Chickpea soup with basil meatballs – Food & Home Magazine

Ingredients

• 250g pork mince
• 250g veal mince
• 1 rasher bacon, finely chopped
• 80g (1 cup) Parmesan, finely grated
• 30ml (2 tbsp) fresh basil leaves, finely chopped
• 10ml (2 tsp) lemon rind, finely grated
• 1 large egg
• sea salt and freshly ground black pepper
• 30ml (2 tbsp) olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 315g (1½ cups) dried chickpeas, soaked
• 15ml (1 tbsp) tomato paste
• 500ml (2 cups) water
• 1 litre chicken stock
• fresh basil leaves, torn, to serve