The West

Spiced Moroccan and meatball soup
Picture: Robert Duncan

Serves 4

2 tbsp olive oil

1 onion, finely diced

2 garlic cloves, crushed

1 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground cumin

1/2 bunch coriander stems, chopped

1 fresh chilli, chopped finely

2 carrots, diced

1 zucchini, diced

4 cups chicken stock

500g beef mince

1 egg, lightly beaten

2/3 cup breadcrumbs

salt and pepper

1/2 bunch coriander, chopped

1/2 cup flaked almonds, toasted

Heat one tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 2-3 minutes until softened. Stir in cinnamon, ginger and cumin, then cook for a further 2 minutes or until fragrant. Transfer half of this mixture to a bowl to cool. Return pan to medium heat. Add coriander stems and chilli, then cook for 2-3 minutes until softened. Stir in carrot, zucchini, stock and one cup of water, bring to a simmer and cook for 10 minutes or until vegetables are soft. Meanwhile, using your hands, combine the onion mixture, mince, egg and crumbs in a bowl and season. Roll into walnut-sized balls, then chill for 10 minutes. Heat the remaining oil in a frying pan over medium-high heat. Cook meatballs, in batches, for 2-3 minutes until golden. Ladle soup into bowls, add meatballs. Sprinkle with coriander leaves and almonds.

The West Australian

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