Moroccan Wagyu Beef Meatball Soup Food

MOROCCAN MEATBALL SOUP

Steps:

• Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.
• Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
• Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

MOROCCAN CHICKEN AND VEGETABLE SOUP

Steps:

• Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
• Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

MOROCCAN WAGYU BEEF MEATBALL SOUP

Steps:

• PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS: Preheat the oven to 450°F.In the blender, combine the chopped cilantro, minced green onion, 1/2 of a minced yellow onion, smashed garlic, and water. Blend until pureed. This is your cilantro puree. Place the Fullblood Wagyu ground beef in a large bowl.Pour half of the cilantro puree over the ground beef (in the bowl). Reserve the remaining cilantro puree. Add the egg, panko bread crumbs, 1 teaspoon of ground cumin, kosher salt, black pepper, and 2 tablespoons Harissa paste to the bowl with the beef. Mix with your hands until the mixture is combined. Form the Wagyu beef mixture into 1 inch meatballs. Place the meatballs on a parchment paper-lined baking sheet. Leave 1 inch of space between the meatballs. Place the Wagyu beef meatballs in the oven, and cook for 10 minutes. Pull the cooked meatballs from the oven, and reserve.
• PREPARING THE SOUP: Heat a large Dutch oven over medium-high heat, and add in the grapeseed oil. Once hot, add in the peeled and cut carrots and minced yellow onion. Saute for 4-5 minutes or until you see carameliza-tion. Lower the heat to medium, and add in the remaining cilantro puree and 2 tablespoons of Harissa paste. Cook for 3 min-utes while stirring constantly. Then, add in the chicken stock and 1 teaspoon of ground cumin. Bring to a simmer. Once at a simmer, add in the baby spinach and couscous. Cook for 7 minutes.
• FINAL STEPS: Add the cooked Wagyu beef meatballs to the Dutch oven.Add the red wine vinegar to the soup as well. Season the soup to taste with kosher salt and freshly ground black pepper. Serve, and enjoy!

SPEEDY MOROCCAN MEATBALLS

Steps:

• Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
• Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

MOROCCAN BEEF MEATBALLS

Steps:

• Chop the onions and mince the garlic.
• Line a rimmed baking sheet with foil and spray with cooking spray.
• Heat oil in a skillet over medium-high heat. Saute the onion and garlic for about 3 minutes.
• In a large bowl combine egg, milk, breadcrumbs, 1/3 cup parsley, chili powder, and cinnamon. Mix well. Add half of the onion mixture and the beef, season to taste with salt and cayenne, and mix well again.
• Form the mixture into 2-inch meatballs and place on prepared baking sheet. Spray the tops of the meatballs with cooking spray. Broil 6 inches from heat, turning to brown on all sides.
• Add tomato sauce and cumin to the remaining onion and garlic mixture in the skillet. Bring to a boil over medium-high heat, stirring occasionally.
• Put the browned meatballs into the sauce. Return to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Turn the meatballs occasionally with a slotted spoon while simmering.
• Top with remaining parsley. Serve meatballs and sauce over couscous or rice.

MOROCCAN BEEF MEATBALL TAGINE

Steps:

• For meatballs:
• Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
• For stew:
• Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
• Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
• Available in the Asian foods section of some supermarkets and at Asian markets.