Moroccan Wagyu Beef Meatball Soup
Moroccan Wagyu Beef Meatball Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moroccan wagyu beef meatball soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Wagyu Beef Meatball Soup is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Moroccan Wagyu Beef Meatball Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have moroccan wagyu beef meatball soup using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Moroccan Wagyu Beef Meatball Soup:
  1. Get 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  2. Take 1 Egg
  3. Make ready 1 CUP Panko Bread Crumbs
  4. Make ready 4 TBSP Harissa Paste (divided)
  5. Take 2 TSP Ground Cumin (divided)
  6. Prepare 2 TSP Kosher Salt
  7. Make ready 1/2 TSP Black Pepper
  8. Get 2 TBSP Grapeseed Oil
  9. Get 4 Large Carrots (peeled, cut in half lengthwise, and cut into half-inch pieces)
  10. Prepare 1 Yellow Onion (minced)
  11. Prepare 2 QT Chicken Stock
  12. Make ready 3 CUP Baby Spinach
  13. Take 3/4 CUP Israeli Couscous
  14. Take 2 TSP Red Wine Vinegar
  15. Take Cilantro Puree
  16. Get 1 LARGE BUNCH Cilantro (roughly chopped leaves and stems - approx. 2 cups)
  17. Prepare 2 BUNCH Green Onion (minced)
  18. Take 1/2 Yellow Onion (minced)
  19. Make ready 5 Garlic Cloves (smashed)
  20. Get 1/4 CUP Water
Steps to make Moroccan Wagyu Beef Meatball Soup:
  1. PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS - Preheat the oven to 450°F.In the blender, combine the chopped cilantro, minced green onion, 1/2 of a minced yellow onion, smashed garlic, and water. Blend until pureed. This is your cilantro puree. Place the Fullblood Wagyu ground beef in a large bowl.Pour half of the cilantro puree over the ground beef (in the bowl). Reserve the remaining cilantro puree.
  2. Add the egg, panko bread crumbs, 1 teaspoon of ground cumin, kosher salt, black pepper, and 2 tablespoons Harissa paste to the bowl with the beef. Mix with your hands until the mixture is combined. Form the Wagyu beef mixture into 1 inch meatballs. Place the meatballs on a parchment paper-lined baking sheet. Leave 1 inch of space between the meatballs. Place the Wagyu beef meatballs in the oven, and cook for 10 minutes. Pull the cooked meatballs from the oven, and reserve.
  3. PREPARING THE SOUP - Heat a large Dutch oven over medium-high heat, and add in the grapeseed oil. Once hot, add in the peeled and cut carrots and minced yellow onion. Saute for 4-5 minutes or until you see carameliza-tion. Lower the heat to medium, and add in the remaining cilantro puree and 2 tablespoons of Harissa paste. Cook for 3 min-utes while stirring constantly.
  4. Then, add in the chicken stock and 1 teaspoon of ground cumin. Bring to a simmer. Once at a simmer, add in the baby spinach and couscous. Cook for 7 minutes.
  5. FINAL STEPS - Add the cooked Wagyu beef meatballs to the Dutch oven.Add the red wine vinegar to the soup as well. Season the soup to taste with kosher salt and freshly ground black pepper. Serve, and enjoy!

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