Spiced Moroccan Meatball Soup
Tuesday, April 16, 2024
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Dinner is easy with this Moroccan take on a meatball soup.
The ingredient of Spiced Moroccan Meatball Soup
- 2 1 2 tbs olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tsp ground cumin
- 1 2 bunch coriander leaves picked stems chopped
- 1 2 tsp dried chilli flakes
- 2 carrots cut into 1cm pieces
- 2 zucchinis cut into 1cm pieces
- 4 cups 1l massel chicken style liquid stock or vegetable liquid stock
- 500g beef mince
- 1 egg lightly beaten
- 2 3 cup 50g fresh breadcrumbs
- 1 cup 200g pearl israeli couscous see notes
- 1 2 cup 40g flaked almonds
The Instruction of spiced moroccan meatball soup
- heat 1 tbs oil in a large saucepan over medium heat add half each of the onion and garlic then cook stirring for 2 3 minutes until softened stir in cinnamon ginger and 1 tsp cumin then cook for a further 2 minutes or until fragrant transfer to a plate to cool
- return pan to medium heat with 2 tsp oil add coriander stems and remaining onion and garlic then cook stirring for 2 3 minutes until softened add chilli flakes and remaining 1 tsp cumin then cook for a further 1 minute or until fragrant stir in carrot zucchini stock and 1 cup 250ml water bring to a simmer and cook for 5 minutes or until vegetables are softened
- meanwhile using your hands combine onion mixture mince egg and crumbs in a bowl and season roll into walnut sized balls then chill for 10 minutes
- heat the remaining 1 tbs oil in a frypan over medium high heat cook meatballs in batches for 2 3 minutes until browned
- add couscous to the soup and cook for 3 4 minutes until tender add meatballs and cook for a further 3 4 minutes until warmed through to serve sprinkle with coriander leaves and almonds
Nutritions of Spiced Moroccan Meatball Soup
fatContent: n asaturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a