adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced Moroccan meatball soup
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Easy Moroccan meatball soup for a delicious dinner.
Ingredients:
  • 45.50 gm olive oil
  • 1 onion, finely chopped
  • 2.50 gm ground cinnamon
  • 2.50 gm ground ginger
  • 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
  • 1l chicken stock
  • 500g beef mince
  • 50g breadcrumbs
  • 200g couscous
  • 40g almond
Instructions:
  • In a large saucepan over medium heat, heat 1 tablespoon of oil. Add half the onion and garlic and cook, stirring occasionally, until softened for about 2-3 minutes. Add cinnamon, ginger, and 1 teaspoon of cumin, then cook for an additional 2 minutes until fragrant. Transfer the mixture to a plate to cool.
  • Heat a pan over medium heat with 2 tsp of oil. Cook coriander stems, remaining onion, and garlic, stirring occasionally, until softened for about 2-3 minutes. Add chilli flakes and the remaining 1 tsp of cumin, cook for an additional minute until fragrant. Stir in carrot, zucchini, stock, and 1 cup (250ml) water. Simmer for 5 minutes until vegetables are softened.
  • Using your hands, mix together the onion mixture, minced meat, egg, and breadcrumbs in a bowl. Season to taste. Shape into walnut-sized balls and refrigerate for 10 minutes.
  • Heat up the remaining 1 tablespoon of oil in a frying pan over medium-high heat. Brown the meatballs in batches for 2-3 minutes.
  • Stir in couscous and simmer until tender, about 3-4 minutes. Add meatballs and continue cooking for another 3-4 minutes until heated through. Garnish with fresh coriander leaves and almonds before serving.

Similar Recipes