Page 8 - cookbook 2019 wob

@raizyscookin

Moroccan

Meatball Soup

by: Raizy Fried

INGREDIENTS: PREPARATION:
1½ cups fresh cilantro I know you are used to seeing 1. Pulse 1 cup of cilantro with the scallions in a mini food processor to make
1 bunch scallions, roughly chopped very standard, heimishe the coarse puree.
recipes from me. But if
1 lb. lean ground beef Moroccan food is out of your 2. Transfer half of the mixture to a large bowl and add the ground beef, egg,
1 tbsp. harissa, ½ tsp. cumin and ½ teaspoon salt.
1 large egg lightly beaten comfort zone, don’t let it 3. Mix with your hands until just combined. Form into 20 1-inch meatballs.
2 tbsp. harissa scare you! I tested it for you 4. Heat the olive oil in a large pot over medium heat. Add carrots and cook,
1 tsp. ground cumin (plus topping) and I’m telling you it’s unique, until they start browning. Stir in the remaining harissa and 1 tsp. cumin.
filling and full of middle
kosher salt eastern flavor. You may be Cook until sizzling about one min.Stir in the chicken broth and 2 cups water,
1 tbsp. extra-virgin olive oil shocked to discover you’re bring to a simmer and cook 2 minutes. Gently drop the meatballs and sim-
mer until almost cooked through.
adding a Moroccan addition
4 carrots cut into 1-inch pieces to your list of comfort foods. 5. Add spinach and couscous to the soup and cook until the couscous is ten-
4 cups of chicken broth I’m thinking this would be der. Stir in the remaining ½ cup cilantro and season with ¼ tsp. salt.
4 cups baby spinach perfect in my cozy Sukkah. 6. Sprinkle cumin before serving.
½ cup couscous I know I’ll be cooking
it up sometime
½ tsp. paprika this Sukkos.
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