What’s the beef?
Moroccan Meatball Soup featuring Ground Beef
There is hardly a kitchen in North America that doesn’t have some ground beef ready to be used in the fridge or freezer, and why would it be any other way? It is much cheaper than a steak and because it is ground it can easily be applied to an infinite number of recipes. Plus, it’s a staple in many of our favourite foods. As long as you have some ground beef, a delicious meal is within reach.
- 1 1/2 cups fresh cilantro
- 1 bunch scallions, roughly chopped
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons harissa
- 1 1/2 teaspoons ground cumin, plus more for topping
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 4 carrots, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 4 cups baby spinach
- 1/2 cup whole-wheat couscous
- Time: Approx. 40 mins
- Serves: 4
- Pulse 1 cup cilantro with the scallions into a mini food processor (or blender) to make a coarse puree.
- Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, ½ teaspoon cumin and ½ 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 ½ cup cilantro and season with salt.
- Sprinkle with more cumin before serving.