Meatball and Spinach Soup Moroccan

Tasty and spicy Moroccan soup is cooked on chicken broth, which is poured with carrot frying with mashed potatoes from cilantro and green onions. The same puree is mixed in ground beef for meatballs, which are then dipped in boiling broth. Spoon burning harissa and zira, fill the soup with a warming taste. And for add whole grain couscous for a few minutes until tender satiety, spinach and many more cilantro filling the whole dish delicious oriental flavors. Nutrition value per serving: (total 4) Calories 400, total fat 18 g., saturated fat 6 g., proteins 34 g., carbohydrates 30 g., fiber 7 g., cholesterol 120 mg., натрий 522 мг., сахар 4 г. Photo Moroccan Meatball and Spinach Soup Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 0.5 kg lean ground beef
  • 1.5 tbsp. fresh cilantro
  • 1 bunch of green onion, coarsely chopped
  • 1 large egg, slightly beaten
  • 2 tbsp. l harissa
  • 1.5 tsp ground zira + additionally for serving
  • 1 tbsp. l extra virgin olive oil
  • 4 carrots, cut into pieces of 2 cm.
  • 4 tbsp. lightly salted chicken stock
  • 4 tbsp. spinach
  • 0.5 tbsp. whole grain couscous

Recipes with similar ingredients: ground beef, harissa sauce, spinach, couscous, cumin

Recipe preparation:

  1. In a food processor, chop 1 tbsp. cilantro with green onions, to make a coarse paste. Transfer half the mixture to a large a bowl and add ground beef, egg, 1 tbsp. l Harissa, 0.5 tsp zira and 0.5 tsp salt. Mix hands, evenly distributing everything Ingredients. Form 20 minced meatballs with a diameter of 2.5 from minced meat cm.
  2. In a large saucepan over medium heat, heat olive oil. Add the carrots and fry, stirring, until it starts brown, 4-5 minutes. Add the remaining cilantro puree, 1 Art. l Harissa and 1 tsp. zirs; fry another 1 minute. Pour in chicken broth and 2 tbsp. water, bring to a boil and cook for 2 minutes. Gently lower the meatballs into the broth and cook almost until readiness, 7-8 minutes.
  3. Add spinach and couscous to the soup and cook until the couscous becomes soft, about 5 minutes. Stir in the remaining 0.5 tbsp. cilantro, salt taste. Sprinkle with zira before serving.

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