Chickpea Soup with Turkey Meatballs in a Thermomix

Thermomix accessories: measuring cup, spatula

Place the turkey fillets in the bowl and chop for 10-12 seconds/speed 6. Transfer to a container and set aside.

Place the parmesan, 1 clove of garlic, and oregano in the bowl, then grate for 5 seconds at speed 10. Scrape the sides of the bowl with the spatula.

Add the ground turkey, the egg, 15 g of tomato paste, the breadcrumbs, ½ tsp of salt, and 1 tsp of white pepper, then mix for 5 seconds at speed 4. Transfer to a container and set aside. Clean the bowl.

Place the onions and the remaining clove of garlic in the bowl, then chop for 4 seconds/speed 5. Scrape down the sides of the bowl using a spatula. Add the olive oil and sauté for 5 minutes/120°C/speed 1.

Add the remaining 25 g of tomato paste, 250 g of chickpeas, water, broth cubes, chili flakes, ½ teaspoon of salt, and ground white pepper, then blend for 20 seconds at speed 8. Transfer the soup to a container and set aside.

Insert the cooking disk. Place the prepared soup and the remaining 200 g of chickpeas into the bowl, then cook for 12 minutes at 100°C on speed 1. Meanwhile, divide the minced meat mixture into 20 portions (about 25 g each) and, with wet hands, form into meatballs (about 2 cm in diameter). Place them on a plate, cover with plastic wrap, and set aside.

Gently add the meatballs and the kale and stir lightly with a spatula to ensure the meatballs are covered in liquid, then cook for 10 minutes at 100°C on speed 2. Serve immediately with lemon slices.

Tip: add 1-2 tablespoons of breadcrumbs if the texture of the ground meat is too soft.