Moroccan Meatball Soup

 

 

I love meatballs! 

 

You can find this Food Network recipe you can find here.  

 

 

Ingredients

 

 1 1/2 cups fresh cilantro

1 bunch of scallions, roughly chopped

1 pound lean ground beef

1 large egg, lightly beaten

2 tablespoons harissa

1 1/2 teaspoons ground cumin, plus more for topping

Kosher salt

1 tablespoon extra-virgin olive oil

4 carrots, cut into 1-inch pieces

4 cups low-sodium chicken broth

4 cups baby spinach

1/2 cup whole-wheat couscous

 

 

Directions

1. Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs. 
   
2. Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
3. Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.