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    Wednesday, July 29, 2015

    Meatballs Soup recipe


    For the meatballs:
    1/2 kg ground beef or lamb
    1/2 medium onion, finely chopped
    1 Tbsp. parsley, finely chopped
    1 clove garlic, minced
    1/4 cup pickled lemon, finely chopped
    1/2 Tbsp. allspice
    1 tsp. salt
    1/4 tsp. black pepper
    For the Soup:
    2 Tbsp. oil
    1/2 medium onion
    2 cloves garlic
    6 Tbsp. tomato paste
    8 cups stock (chicken or other meat)
    1/2 tsp. paprika
    1/4 tsp. red hot pepper
    1/4 cup semolina flour
    1/2 Tbsp. dried mint
    Fresh mint for garnish (optional)


    -Combine the meat, onion, garlic, parsley, and spices. Mix well and form into small balls the size of grapes. Place in a baking pan.
    -Bake at 350˚F (180˚C) until browned, about 15 to 20 minutes. You can also pan-fry them.
    -In a skillet, heat the oil and saute the onion and garlic until they are golden brown.
    -Add the tomato paste and stock.
    -Mix in the salt, paprika, and hot red pepper. Bring the mixture to a boil.
    -Gradually add semolina all-purpose flour, stirring. Cook, stirring constantly, until well combined, about 5 minutes.
    -Add the cooked meatballs and return to a boil, then remove from heat.
    -Garnish with some dried or fresh mint, as desired.

    - Moroccan and Tunisian cuisines are famous for using pickled lemons and olives. The pickles are not only served on the side, but also incorporated into the dishes.

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    Item Reviewed: Meatballs Soup recipe Rating: 5 Reviewed By: Mrs. Chef
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