Moroccan Inspired Soup with Minty Meatballs

Wednesday, December 22, 2010

I have finally edited the videos but please DO NOT LAUGH its not easy i tell you to video tape yourself cooking without tripod no less...anyway i did my best i hope that you can understand and enjoy the 'show' lol.

Minty Meatballs

200g minced meat
1sprig fresh mint - finely chopped
1tsp rosemary - finely chopped
1-2tbsp finely chopped onions
1tsp finely chopped garlic
1/4tsp nutmeg
1tsp paprika (you can add more if you like)
1/4tsp mixed herbs (you can buy pre-packed from the store)
salt and pepper to taste
1 whole egg medium size
1-2tbsp bread crumbs (start with 1tbsp, if its still loose add 1/2tbsp and so on but maximum is 2tbsp no more because otherwise the breadcrumbs will over power the meat and we don't want that)

just add everything in mix it all well then make a small ball using a 1/2tbsp measurement spoon as guide. put it on a tray and cover with cling warp to avoid drying. set aside until you're ready to put it in the soup.

Moroccan Inspired Soup

1/2 of large onion - finely or coarsely chopped (it does not matter actually)
2clove of garlic - finely chopped
1tbsp grated ginger
1tsp cumin
1tsp paprika
1/2tsp nutmeg
2 ripe tomatoes - cubed
1 leek - use the white and green part, cut in half
some baby carrots
some corn
1 small can of bake beans/chick peas/green peas
1tbsp chili sauce or chili flakes
1 can of whole tomato pulp.
1-500ltr stock or water - you can use chicken or beef stock, but here i only use water coz i ran out of stock
1tsp thyme
1sprig fresh sweet basil
1tbsp olive oil

heat pot with olive oil, then sweat onion, garlic and ginger. do not burn them. then add in cumin, nutmeg and paprika. let it sweat some more for another 3-5 minutes in a med-low heat. then add in 1 cup of stock 1st, let it simmer then add in all the veges including the peas let simmer again for another 5 minutes or so then add in the remaining stock and tomato pulps. let it simmer yet again until it slightly reduced. then season it with salt and pepper. after that gently add in the meat balls let it cook in the soup for 5-10 minutes depending on the size of your meat balls, mine takes only 5 minutes as its in a small fun bite size hehehe~ then you are ready to serve! garnish it with mint leaves.

this soup is great with pasta or gnocchi or even egg noodle but i did gnocchi and my children loves it! the white dumpling in the soup that you see in the picture. gnocchi is an Italian potato based pasta traditionally eaten with a cheesy creamy sauce. I might going to make them again, so wait for the recipe n pictures (i didn't get to take pictures for my gnocchi coz my daughter loves it so much i have to keep an eye on it at all time.)

1- i use baked beans, mainly because i can't find canned chickpea so i improvise. when use baked beans rinse it in cold water first to avoid the 'baked bean' taste/aroma that might over powering the soup.

2- Use Stocks are better than water because it'll give the soup body as it'll be the base/background of the tomato pulp/puree. in short it will taste 10x better! you may use chicken/beef /vege stock.

3- in the video i forgot to add in nutmeg so i add it later after i dump in meatballs, the taste will be subtle this way so it'll be a lot better if you were to add in together with the paprika n onions, as it will be infused in the soup.

4- As for the chili sauce, you can adjust it to your taste. if you don't have chili sauce, then you can add chili flakes later (towards the end of the cooking). mine is mildly hot..more of heat that its children friendly, you can always add chili flakes later when you about to eat its ok too ;)...its versatile that way!