# Firstly, rest the tarhana in 2 + 1/2 cups cold water.
# Then, prepare the meatballs. Put the grated
onion into a deep bowl and add the stale brad slice in it and mix, until it reaches to the consistency of dough.
# Add ground meat, salt and black
pepper on it and knead the mixture for about 3-4 minutes. Pick pieces in the size of
walnut and roll them into ball shape.
# Place the meatballs onto the
floured tray and shake the tray to cover the meatballs with
flour.
# Put sunflower oil into a pot, add the finely sliced white side of the green
onions. After sautéing it for a while, add the finely sliced bell
peppers.
# When the color of the bell
peppers changes a little, add
tomato paste, grated
tomato and pour the tarhana into the mixture with its water. Finally, add broth and salt in it.
# Stir the soup constantly. When the soup starts to begin hot, add the boiled
chickpea and finely sliced green parts of the green
onions.
# When the soup reaches to the boiling temperature, add the meatballs into the soup. Turn the heat to low. Cook it for about 15-20 minutes by stirring time to time, without breaking the meatballs.
# Serve it hot.
