Summer isn’t exactly soup season, but that doesn’t stop us from eating it every so often. I was browsing through the Food Network Magazine when I came across the Moroccan Meatball Soup. So, I tweaked the recipe to include the ingredients I had on hand and it became Spicy Meatball Soup.
It looked fantastic, but I didn’t have harissa on hand, which would basically be the key ingredient to make it Moroccan. So, I went to my Sriracha of course. It’s been my go to for spice lately.
Pulse 1 cup of cilantro with scallions in a food processor to make a puree. Transfer half of the mixture to a large bowl with the ground beef, egg, 1 tablespoon of Sriracha, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until combined. Form into 1-inch meatballs.
By the way, I used to make my kids do this when meat needed to be “mixed with hands”. They thought it was fun. I thought it was gross.
I guess I’ve gotten over it.
So, ask your kids to do the meatballs and see if they want to help!
You might be tempted to make your meatballs when it’s time to put them in the soup, but that’s much harder I promise. You’ll end up rushing trying to make your meatballs and having some that are overcooked. Just make them and lay them out on a cookie sheet or a piece of parchment paper until you’re ready to cook them.
Now, heat a drizzle of olive oil in a large pot over medium heat. Add carrots and cook 4-5 minutes stirring frequently until they start browning. Stir in remaining cilantro puree, 1 tablespoon Sriracha and 1 teaspoon cumin. Cook and stir constantly for 1 minute. Stir in chicken broth and 2 cups of water. Bring to a simmer. Gently drop in meatballs, bring back to a simmer and cook 7-8 minutes until cooked through.
Make sure your meatballs are covered by the broth. If not, gently stir them until they are all submerged.
One thing I have discovered lately is Israeli Couscous. I love the size of them, so most soup recipes that call for couscous or Acini de Pepe like Italian wedding soup, I’ll use this because I know where to find it.
Add the spinach and couscous and cook until the couscous is tender about 5 minutes. Stir in parsley and season with salt. Done!
This spicy meatball soup is fresh and healthy and very easy to make. You can make a double batch if you want and freeze it.
Your whole family will like this so it’s a win-win.
xo-Megan
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 pound lean ground beef
- 1 cup fresh cilantro
- 1/2 cup fresh parsley roughly chopped
- 1 bunch scallions roughly chopped
- 1 egg
- 2 tablespoons sriracha
- 1 1/2 teaspoons ground cumin
- 1 tablespoon olive oil
- 4 Carrots cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 4 cups baby spinach
- 1/2 cup Israeli couscous
Ingredients
|
- Pulse 1 cup of cilantro with scallions in a food processor to make a puree. Transfer half of the mixture to a large bowl with the ground beef, egg, 1 tablespoon of Sriracha, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until combined. Form into 1-inch meatballs
- Heat olive oil in a large pot over medium heat. Add carrots and cook 4-5 minutes stirring frequently until they start browning. Stir in remaining cilantro puree, 1 tablespoon Sriracha and 1 teaspoon cumin. Cook and stir constantly for 1 minute. Stir in chicken broth and 2 cups of water. Bring to a simmer. Gently drop in meatballs, bring back to a simmer and cook 7-8 minutes until cooked through.
- Add spinach and couscous and cook until the couscous is tender about 5 minutes. Stir in parsley and season with salt. Enjoy!
