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

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