Moroccan Meatballs in Tomato Broth

Yield: 4 Servings

Ingredients

TOMATO BROTH

  • 1 Tbsp olive oil
  • 1/3 onion-chopped
  • 2 garlic cloves chopped
  • 1/3 zucchini-chopped
  • 1 celery stalk chopped
  • 1 carrot-chopped
  • 1/2 yellow pepper chopped
  • 1 small chilli pepper seeded, chopped
  • 1/2 cup fire roasted crushed tomatoes
  • 2 cups vegetable stock
  • 1 tsp. turmeric
  • salt and pepper to taste
  • 1 Tblsp each fresh cilantro and parsley- chopped


MEATBALLS

  • 1/2 lb. ground beef
  • 1/2 lb. ground lamb
  • 1 1/2 cups Erewhon Raisin Bran Cereal
  • 1 cup milk
  • 1 egg
  • 1 tsp. cumin-toasted
  • 1 tsp. coriander-toasted
  • 1 tsp. smoked paprika
  • pinch cayenne pepper
  • 1 tsp. cinnamon
  • 2 scallions-chopped
  • 1 ginger root-peeled-shredded
  • 1/3 yellow pepper chopped
  • salt and pepper to taste
  • 2 garlic cloves chopped
  • 1/3 cup olive oil to roast meatballs

Instructions

  1. Heat olive oil in 3 qt. saucepan, add onion, garlic, zucchini, celery, carrot, yellow and chili peppers, cook on medium heat, stirring frequently 5-7 minutes.
  2. Add tomatoes, vegetable stock, turmeric, salt, and pepper, mix well, cook additional 6-8 minutes on low heat. Cover and set aside Meatballs.
  3. In food processor, pulse cereal to break up large chunks.
  4. In large bowl, combine all ingredients, mix well, form into 12 meatballs.
  5. In cast iron skillet, heat olive oil, roast meatballs, turning frequently for even cooking, about 8-10 minutes.
  6. Heat up tomato broth gently.
  7. To serve: Place 3 meatballs in large soup bowls, divide broth among 4 bowls, pour on top of meatballs, sprinkle with fresh cilantro and parsley.

 

Source: Andre Alban