Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 4 cups chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh mint leaves
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Mixing bowl
- Soup ladle
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, breadcrumbs, parsley, cilantro, cumin, coriander, paprika, salt, and black pepper. Mix well and form into small meatballs, about 1 inch in diameter.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the turmeric, cinnamon, and ginger to the pot and stir to combine.
4. Add the chicken broth to the pot and bring to a boil.
5. Carefully add the meatballs to the pot and reduce the heat to a simmer. Cook for 15-20 minutes, or until the meatballs are cooked through.
6. Add the chickpeas to the pot and cook for an additional 5 minutes.
7. Stir in the chopped mint leaves.
8. Ladle the soup into bowls and serve with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Chicken broth can be substituted with vegetable broth.
- Fresh mint leaves can be substituted with dried mint.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Use harissa paste instead of the spices for a spicier version.
- Add cooked couscous to the soup for a heartier meal.
Tips and tricks:
- To make the meatballs easier to form, wet your hands with water before rolling the mixture into balls.
- If the soup is too thick, add more chicken broth or water to thin it out.
- For a creamier soup, stir in a dollop of plain Greek yogurt before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with a sprig of fresh mint.
Garnishes:
Fresh mint leaves, lemon wedges
Pairings:
- Serve with warm pita bread or crusty bread for dipping.
- Pair with a side salad of mixed greens and a lemon vinaigrette.
Suggested side dishes:
- Couscous salad
- Roasted vegetables
- Hummus and pita chips
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind them together.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken the broth.
Food safety advice:
- Make sure the meatballs are cooked through to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Moroccan cuisine is known for its bold flavors and use of spices. Meatball soup is a popular dish in Moroccan households, often served with bread for dipping.
Flavor profiles:
This soup is savory and fragrant, with warm spices like cinnamon and ginger complementing the rich beef broth. The chickpeas add a nutty flavor and creamy texture, while the fresh mint and lemon brighten up the dish with a refreshing zing.
Serving suggestions:
Serve this soup as a main course for a cozy weeknight dinner or as a starter for a Moroccan-themed dinner party.
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Region: Moroccan