Spiced Moroccan meatball soup

Dinner is easy with this Moroccan take on a meatball soup.

Recipe «Spiced Moroccan meatball soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 1/2 tbs olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 1 tsp each ground cinnamon and ground ginger, 2 tsp ground cumin , 1/2 bunch coriander, leaves picked, stems chopped, 1/2 tsp dried chilli flakes, 2 carrots, cut into 1cm pieces , 2 zucchinis, cut into 1cm pieces, 4 cups chicken stock or vegetable stock, 500g beef mince, 1 egg, lightly beaten, 2/3 cup fresh breadcrumbs, 1 cup pearl couscous, 1/2 cup flaked almonds.

Ingredients:

• 2 1/2 tbs olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 tsp each ground cinnamon and ground ginger 
• 2 tsp ground cumin 
• 1/2 bunch coriander, leaves picked, stems chopped 
• 1/2 tsp dried chilli flakes 
• 2 carrots, cut into 1cm pieces 
• 2 zucchinis, cut into 1cm pieces 
• 4 cups chicken stock or vegetable stock 
• 500g beef mince 
• 1 egg, lightly beaten 
• 2/3 cup fresh breadcrumbs 
• 1 cup pearl couscous 
• 1/2 cup flaked almonds 

Instructions

1. 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.
2. Return pan to medium heat with 2 tsp oil. Add coriander stems and remaining onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add chilli flakes and remaining 1 tsp cumin, then cook for a further 1 minute or until fragrant. Stir in carrot, zucchini, stock and 1 cup (250ml) water, bring to a simmer and cook for 5 minutes or until vegetables are softened.
3. Meanwhile, using your hands, combine onion mixture, mince, egg and crumbs in a bowl and season. Roll into walnut-sized balls, then chill for 10 minutes.
4. Heat the remaining 1 tbs oil in a frypan over medium-high heat. Cook meatballs, in batches, for 2-3 minutes until browned.
5. Add couscous to the soup and cook for 3-4 minutes until tender. Add meatballs and cook for a further 3-4 minutes until warmed through. To serve, sprinkle with coriander leaves and almonds.