spiced moroccan meatball soup - delicious magazine
I found this recipe for spiced moroccan meatball soup in the July 2013 issue and I've made it about 4 times since then. You can prepare the broth and the meatballs in advance, have the vegetables chopped and the whole meal can be put together in about 20 minutes. The recipe uses loads of herbs and spices, fresh coriander stems as well as the leaves and the piece de resistance, Israeli pearl couscous.
Israeli couscous is much larger than regular couscous and doubles it's size when cooked.
The original recipe used beef mince to make the meatballs but recently I've been using lamb mince. I haven't been to Morocco yet so I'm not sure which meat makes the more authentic version but either version is delicious.
I've not made any other changes to the recipe but I have changed the timing a little. I don't like mushy zucchini so I add it last. My couscous takes 10 minutes to cook so I add it in with the carrots. Also fry the meatballs just before you use them for the best texture. Otherwise they toughen so if you do make them in advance, rewarm the meatballs before you place them in the soup.
Here's the recipe for you.
Spiced Moroccan Meatball Soup
2½ tbs olive oil
1 onion, finely chopped
2 garlic coves, crushed
1 teaspoon each ground cinnamon and ground ginger
2 tsp ground cumin
½ bunch coriander, leaves picked and stems chopped
½ tsp dried chilli flakes
2 carrots and 2 zucchinis, cut into 1 cm pieces
4 cups (1L) chicken or vegetable stock
500 g beef or lamb mince
1 egg, lightly beaten
⅔ cup (50g) fresh breadcrumbs
1 cup (200g) pearl (Israeli) couscous
½ cup (40g) flaked almonds
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.
Using your hands, combine the cooled onion mixture, mince, egg and crumbs in a bowl and season. Roll into walnut size balls then chill for 10 minutes.
Return pan to medium heat with 2 tsp oil. Add coriander stems and remaining onion and garlic, then cook stirring for 2-3 minutes or until softened. Add chilli flakes and remaining 1 tsp cumin, then cook for a further minute or until fragrant. Stir in the carrot, the couscous, stock and 1 cup (250 ml) water, bring to a simmer and cook for 5 minutes or until the carrot has softened.
While the soup is cooking, heat the remaining 1 tbs oil in a fry pan over medium-high heat. Cook meatballs in batches for 2-3 minutes or until browned. Add the meatballs to the soup and cook for a further 2-3 minutes before adding the zucchini. Cook for a further 3 minutes or until just tender.
To serve, sprinkle with coriander leaves and almonds.
I hope you all enjoyed your weekends.
See you all again soon,