Tag Archives: Moroccan Food

Tagine of Lamb Meatball Soup

Moroccan_Meatball_Soup1 (1 of 1)This Moroccan-inspired dish is delightful on a chilly fall evening — we saw our first snow of the season here today, so this was a perfect fit! As is usual with many Moroccan dishes, this has a fantastic blend of spices, together with fresh cilantro and parsley. This finishing touch of lemon adds a great brightness to the soup! I hope you’ll try this dish!

Meatballs
1 lb ground lamb
1 tsp ground ginger
2 garlic cloves, peeled and finely grated or minced
Juice of 1/2 lemon
1 tsp salt
2 Tbsp ground coriander
1/2 tsp garamasala
2 Tbsp chopped cilantro
1 tsp harissa

Soup
2 Tbsp olive oil
2 Tbsp butter
1 onion, finely chopped
1 cup crushed tomatoes
1 large stalk celery, finely diced
1 red bell pepper, seeded and diced
1 Tbsp ground coriander
1 tsp sweet paprika
1 tsp garamasala
1/2 tsp salt
1/4 tsp ground turmeric
4 cups beef broth
2 Tbsp chopped parsley
Juice of 1/2 lemon
1 14-oz can chick peas, rinsed and drained

1 baguette

In a large bowl, combine the first 9 ingredients (lamb through harissa). Mix well and shape into walnut-sized meatballs. Set aside

For the soup, heat the oil and butter in a flame-proof tagine or large Dutch oven over Moroccan_Meatball_Soup2 (1 of 1)medium-high heat. Add the onions and saute until softened, about 5 minutes.

Add the tomatoes, celery, red bell pepper, coriander, paprika, garamasala, salt and turmeric. Saute for 15 minutes, or until moisture has just about evaporated.

Add meatballs to tomato mixture. Cook gently for another 10 minutes, being careful not to break up the meatballs.

Add beef broth to meatball mixture. Turn heat to high, and bring to a boil. Reduce heat to low, and cook for another 15 minutes. Stir in the parsley, lemon juice and chick peas, and cook for another 2 minutes. Season with additional salt, if desired. Serve with fresh, crusty baguette.

Serves 4.

Advertisements