MOROCCAN MEATBALL SOUP

MOROCCAN MEATBALL SOUP image

Yield 8

Number Of Ingredients 18

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1/2 lb. ground pork
1/2 pound ground lamb
1/2 pound ground beef
1 egg, lightly beaten
1 tsp hot Paprika
1 tbs chopped, fresh thyme
1 tbs olive oil
1 onion, diced
1/2 tsp each cinnamon
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cardamom
4 medium sweet potatoes, cut in a 1/2″ dice
1 bulb celery root, cut in a 1/2″ dice
1 large carrot, cut in a 1/4″ dice
6-8 cups vegetable stock
1/2 pound spinach, chopped
Sherry vinegar

Steps:

In a medium bowl, mix together lamb, pork and beef with egg, paprika and thyme. Season with salt and pepper. To check seasoning, fry a small meatball and taste. Shape mixture into 1" meatballs. Warm 1 tbs olive oil in a 6 quart soup pot placed over medium heat. Fry meatballs in batches until browned. Reserve on paper towels to drain fat. Pour off all but 2 tbs fat from the pot and add onions. Cook 5 minutes until soft. Blend spices with a pinch of salt and pepper. Stir into onions and cook 1 minute. Add remaining vegetables to the onions. Season with salt and pepper, and sauté for 5 minutes. Add stock and cook until vegetables are fork tender. Return meatballs to pot and cook 5 minutes until heated through. Add spinach and cook until wilted. 2-3 minutes. Season to taste with salt, pepper and vinegar.