Meatballs with Roasted Tomato, Pumpkin and Chickpea Soup

Serves 4-6
Time 35 minutes


500g beef/lamb mince
1 tbsp parsley, chopped finely
1 cup sweet potato, grated, moisture squeezed out
1 cup carrot, grated
½ tsp cumin, ground
2 spring onions, chopped finely
1 tbsp rice flour (if required, for binding)
Salt and pepper, to taste

2kg ripe tomatoes, halved
2 x 425g chickpeas, drained and rinsed
500g pumpkin, diced
2 tsp paprika
½ cup parsley, finely chopped
4 garlic cloves, crushed
4 tbsp extra virgin olive oil
Salt and pepper, to taste


Preheat oven to 180°C. Place all the ingredients in a bowl, combine well and roll into balls.
Place balls on a lined baking tray and bake for 15-20 minutes until cooked through.

Preheat oven to 200°C. Place tomatoes, chickpeas, parsley, pumpkin, paprika and garlic on a baking tray and drizzle with olive oil. Place in the oven and bake for an hour until tomatoes are well roasted and pumpkin soft. Remove from the oven and process ingredients in a food processor until desired consistency (add water to thin out) season to taste.

Top soup with meatballs and gently stir to combine.

Tip: The use of rice flour makes these meatballs gluten free. Excess meatballs and soup can be frozen and easily reheated for a quick, nourishing meal.