Chicken Meatball Soup with Chickpeas

Meatballs

• 45 g Parmesan cheese, cut into pieces
• 60 g onion, cut into pieces
• 2 garlic cloves
• ½ tsp Italian seasoning
• ½ tsp salt
• ⅛ tsp black pepper, ground
• 450 g chicken mince, broken into pieces
• 1 egg, large (65-70 g)
• 15 g tomato purée (concentrate)
• 30 g panko breadcrumbs

Soup

• 115 g onions, cut into pieces
• 1 garlic clove
• 30 g tomato purée (concentrate)
• 15 g olive oil
• ½ tsp cayenne pepper, dried, flake
• 1 can chickpea, canned, drained (425 g)
• 1 tbsp chicken stock paste
• ½ tsp salt
• ⅛ tsp black pepper, ground
• 795 g water
• 1 can chickpea, canned, drained (15 oz)
• 60 g cavolo nero, stems removed, cut into pieces
• 1 lemon, cut into wedges