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Spiced Moroccan meatball soup

Name: Spiced Moroccan meatball soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 1/2 tbs olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp each ground cinnamon and 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) chicken stock or vegetable stock; 500g beef mince; 1 egg, lightly beaten; 2/3 cup (50g) fresh breadcrumbs; 1 cup (200g) pearl (Israeli) couscous; 1/2 cup (40g) flaked almonds

2 ratings

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by Warren Mendes

delicious. team

Oct 03, 2015

Dinner is easy with this Moroccan take on a meatball soup.

2 1/2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp each ground cinnamon and 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) chicken stock or vegetable stock
500g beef mince
1 egg, lightly beaten
2/3 cup (50g) fresh breadcrumbs
1 cup (200g) pearl (Israeli) couscous
1/2 cup (40g) flaked almonds

Method

1.

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.
2.

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.
3.

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.
4.

Heat the remaining 1 tbs oil in a frypan over medium-high heat. Cook meatballs, in batches, for 2-3 minutes until browned.
5.

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.