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Beef meatball and chickpea soup

Beef meatball and chickpea soup

Serves 4-6  


  • ¼ cup (60ml) olive oil
  • 40g unsalted butter
  • 2 tablespoons fresh thyme leaves
  • 1 brown onion, sliced
  • 1 carrot, diced
  • 1 fennel, tops removed and finely chopped
  • 4 cups (1L) vegetable stock
  • 2 cups (500ml) Our farm beef bone broth
  • 400g chickpeas, drained, rinsed
  • 200g cherry tomatoes
  • 1 small piece of parmesan rind
  • Parmesan cheese to serve

Herb beef meatballs

  • 300 Our Farm grass fed premium beef mince
  • ¼ cup chopped fresh herbs
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons panko bread crumbs


Step 1

In a bowl combine all the herb beef meatball ingredients and season with salt flakes and cracked pepper. Mix to combine and roll out into teaspoon size meatballs.

Step 2

Heat oil and butter in a large saucepan over high heat. Add onion, garlic, thyme, carrot, fennel and thyme, and cook, stirring, for 8-10 minutes until vegetables have softened.

Step 3

Add stock, beef broth, chickpeas, cherry tomatoes and parmesan rind. Bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes until reduced slightly.

Step 4

Carefully drop meatballs into the soup and cook for a further 10 minutes. Discard parmesan rind.

To serve, divide amongst bowls and scatter with grated parmesan.