Moroccan Meatball Soup
|Onion||1 , chopped|
|Carrot||1 , peeled and grated|
|Stalk celery||1 , chopped|
|Rich homemade beef stock/1.5 quarts water and 8 bouillon cubes||1 1⁄2 Quart|
|Grated fresh ginger root||1 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Tomato paste||3 Tablespoon|
|Meatballs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Tomatoes||2 , peeled and chopped|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
Using a large soup kettle, saute onion, carrot, and celery in oil until glazed.
Add stock, ginger, cumin, pepper, salt, and tomato paste.
Cover and simmer 25 minutes.
Drop in meatballs and cook 15 minutes longer.
If possible, cool and chill, then skim off any extra fat.
Reheat and add chopped tomatoes and cilantro just before serving.
Contains 175 calories per serving.