Soup greens clean or peel, wash and chop. Peel and finely dice 1 onion. Heat 2 tablespoons of oil in a saucepan. Fry onion and soup vegetables in it. Add 2 tbsp. tomato paste and sauté briefly.
Deglaze with tomatoes and stock. Chop the tomatoes in the pot with a spatula. Season with salt, pepper and sugar. Simmer open for about 10 minutes.
Peel and finely dice 1 onion. Knead minced meat, onion, breadcrumbs, 1 tablespoon tomato paste and egg, season with salt and pepper. Form approx. 32 small balls. Heat 2 tablespoons of oil in a pan. Brown the balls in it in portions.
Drain the chickpeas, rinse and drain well. Add to the stew with the meatballs, continue cooking for about 5 minutes. Season to taste with cayenne pepper, salt, pepper and sugar.