When you make a recipe that’s a bit of a letdown, do you ever give it a second chance? Today’s recipe – Moroccan Meatball Soup with Sweet Potato – is one that I practically live on these days, but it almost didn’t make it to the “repeat recipe” pile after my first try.
When I first made this soup, I used a medium pot as the recipe suggested; in my opinion, at least, a “medium” pot has about a 3- or 4-quart capacity. Once I got to the second half of the recipe, though, and saw the mound of sliced sweet potatoes and carrots that I needed to add to the pot, I knew I was in trouble. Since there wasn’t much else to do, I pulled my 5.5-quart enameled cast iron pot out of the cabinet and forged ahead.
We had the soup for dinner that night. While Dr. O said he enjoyed it, I was less than impressed. Still, there was plenty left over for lunch, so we both dug in again the next day.
Overnight, something magical happened. The previously bland soup seemed so rich and flavorful. I think the seasoning in the meatballs – the majority of which I had lost when I had to switch pots – had a chance to seep into the broth, completely transforming the soup.
Since I was able to see the recipe’s true potential, I decided to give it another chance. Using the 5.5-quart enameled cast iron pot from the beginning this time, I was able to develop a gorgeous fond while cooking the onions and spices. I deglazed the pan with a bit of chicken broth later in the recipe so those delicious browned bits wouldn’t go to waste. In terms of flavor, it made all the difference in the world.
Moroccan Meatball Soup with Sweet Potato
Serves 4 – 6
Prep: 20 min. | Total time: 50 min.
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 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
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.
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.
- I used a large pot instead of a medium pot. (Lesson learned!)
- I used olive oil instead of vegetable oil.
- I used a 1.5-pound package of organic 85% lean ground beef from Costco for the meatballs. Since my meat had a higher fat content, I skimmed the fat from the soup at the end. The easiest way to do this (once you’ve had your initial serving of soup, if you’re hungry), is to chill the soup in the refrigerator. The fat will rise to the top and harden, and you can remove it with a spoon.
- I used a mandoline to make quick work of slicing the sweet potatoes and the carrots.
- In addition to seasoning the onion mixture in the first step, I seasoned the meatball mixture as well.
This is such a great recipe! The meatballs and starchy vegetables make the soup so hearty and filling, and I love the Moroccan spice. Don’t skip the sprinkle of cilantro (unless you hate cilantro, of course); it adds a fantastic layer of flavor to the dish.
Since Dr. O and I try to avoid processed foods as much as possible, I make a batch of this every week (along with another dish, to keep things interesting). I freeze individual portions, and we put them in the refrigerator to thaw overnight for lunch the next day. It beats the heck out of a Lean Cuisine!
Recipe link: Moroccan Meatball Soup with Sweet Potato