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Moroccan Meatball Soup with Sweet Potato

  • Prep:
  • Total Time:
  • Servings: 4
Moroccan Meatball Soup with Sweet Potato

Photography: Anson Smart

Ingredients

  • 4 teaspoons vegetable oil
  • 1 medium white onion, diced small
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 pounds 90% lean ground beef
  • 2 medium sweet potatoes, cut into thin half-moons
  • 4 medium carrots, thinly sliced
  • 3 tablespoons tomato paste
  • 7 cups chicken broth
  • Chopped fresh cilantro, for serving

Directions

  1. In a medium pot, heat 2 teaspoons oil over medium. Add onion and cook until softened, 8 minutes; season with salt and pepper. Add garlic, cumin, and cinnamon and cook until fragrant, 30 seconds. Transfer mixture to a medium bowl and add beef. Using your hands, gently combine (do not overmix), then form beef mixture into 1-inch balls.

  2. Add remaining 2 teaspoons oil to pot and heat over medium-high. Add sweet potatoes and carrots and cook until bright orange, 5 minutes. Add tomato paste and stir to coat. Add broth and bring to a simmer; cook until vegetables are just tender, about 5 minutes. Add meatballs and simmer until cooked through, 12 minutes. Sprinkle with cilantro to serve.

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