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Spiced Moroccan Meatball Soup


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 a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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