5 1/2 c. meat broth
1/2 lb. ground meat
1/4 c. dried chick peas
1 lg. tomato, grated
2 tbsp. vinegar
2 tbsp. thyme
1 tsp. salt, black pepper

Soak chick peas in water overnight and boil the next morning. Put peas, meat broth, tomato and 1/2 teaspoon salt into saucepan and boil. Add 1/2 teaspoon salt and pepper to ground meat and knead it. Make small meatballs and put them into boiling soup. Let soup simmer for 20 minutes more. Remove saucepan from heat, add vinegar and thyme. Stir before serving.