Moroccan-style meatball and spinach soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 18 G., saturated fats 6 G., proteins 34 G., carbohydrates 30 G., fiber 7 G., cholesterol 120 mg, sodium 522 mg, sugar 4 G.
Calories 400, total fat 18 G., saturated fats 6 G., proteins 34 G., carbohydrates 30 G., fiber 7 G., cholesterol 120 mg, sodium 522 mg, sugar 4 G.
This delicious, spicy Moroccan soup is made with chicken broth, which is then simmered over sautéed carrots with a purée of cilantro and green onions. The same purée is mixed into ground beef for the meatballs, which are then dropped into the simmering broth. A spoonful of fiery harissa and cumin infuses the soup with a warming flavor. A few minutes before serving, add whole-grain couscous for a hearty filling, spinach, and plenty of cilantro, infusing the entire dish with delightful oriental aromas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 kg lean ground beef
- 1.5 cups fresh cilantro
- 1 bunch green onions, coarsely chopped
- 1 large egg, lightly beaten
- 2 tbsp harissa
- 1.5 tsp ground cumin + extra for serving
- 1 tbsp extra-virgin olive oil
- 4 carrots, cut into 2cm pieces.
- 4 cups lightly salted chicken broth
- 4 cups spinach
- 0.5 cups whole grain couscous
We recommend
Recipes with similar ingredients: ground beef, harissa sauce, spinach, couscous grain, cumin
Cooking the dish according to the recipe:
- In a food processor, puree 1 cup of cilantro and green onions to form a coarse paste. Transfer half the mixture to a large bowl and add the ground beef, egg, 1 tablespoon of harissa, 0.5 teaspoon of cumin, and 0.5 teaspoon of salt. Mix with your hands until all the ingredients are evenly distributed. Form the ground beef into 20 2.5cm meatballs.
- Heat the olive oil in a large saucepan over medium heat. Add the carrots and cook, stirring, until just beginning to brown, 4-5 minutes. Add the remaining cilantro puree, 1 tablespoon harissa, and 1 teaspoon cumin; cook for 1 minute more. Pour in the chicken broth and 2 cups water, bring to a boil, and cook for 2 minutes. Carefully lower the meatballs into the broth and cook until almost cooked through, 7-8 minutes.
- Add the spinach and couscous to the soup and simmer until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt to taste. Sprinkle with cumin before serving.
Categories:
Similar recipes
