Moroccan Wagyu Beef Meatball Soup Recipes

MOROCCAN MEATBALL SOUP

Steps:

• 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.
• 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.
• 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.

MOROCCAN MEATBALL SOUP WITH SWEET POTATO

Steps:

• In a medium pot, heat 2 teaspoons oil over medium. Add onion and cook until softened, 8 minutes; season with salt and pepper. Add garlic, cumin, and cinnamon and cook until fragrant, 30 seconds. Transfer mixture to a medium bowl and add beef. Using your hands, gently combine (do not overmix), then form beef mixture into 1-inch balls.
• Add remaining 2 teaspoons oil to pot and heat over medium-high. Add sweet potatoes and carrots and cook until bright orange, 5 minutes. Add tomato paste and stir to coat. Add broth and bring to a simmer; cook until vegetables are just tender, about 5 minutes. Add meatballs and simmer until cooked through, 12 minutes. Sprinkle with cilantro to serve.

MOROCCAN MEATBALL STEW

Steps:

• To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
• To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
• Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
• Stir in broth, tomatoes and raisins.
• Preheat oven to 350 degrees F.
• Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
• Bake for 35-40 minutes.
• Sprinkle with spinach and cover and bake another 5 minutes.
• Stir to mix and remove cinnamon sticks.