# 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 flour
ed 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 onion
s. After sautéing it for a while, add the finely sliced bell pepper
# When the color of the bell pepper
s 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 onion
# 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.