Step-by-Step Guide to Make Quick Moroccan Wagyu Beef Meatball Soup

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Moroccan Wagyu Beef Meatball Soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moroccan Wagyu Beef Meatball Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Wagyu Beef Meatball Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moroccan Wagyu Beef Meatball Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Moroccan Wagyu Beef Meatball Soup estimated approx 30 minute.

To begin with this recipe, we must prepare a few ingredients. You can have Moroccan Wagyu Beef Meatball Soup using 20 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Moroccan Wagyu Beef Meatball Soup:

1. 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. 1 Egg
3. 1 CUP Panko Bread Crumbs
4. 4 TBSP Harissa Paste (divided)
5. 2 TSP Ground Cumin (divided)
6. 2 TSP Kosher Salt
7. 1/2 TSP Black Pepper
8. 2 TBSP Grapeseed Oil
9. 4 Large Carrots (peeled, cut in half lengthwise, and cut into half-inch pieces)
10. 1 Yellow Onion (minced)
11. 2 QT Chicken Stock
12. 3 CUP Baby Spinach
13. 3/4 CUP Israeli Couscous
14. 2 TSP Red Wine Vinegar
15. Cilantro Puree
16. 1 LARGE BUNCH Cilantro (roughly chopped leaves and stems - approx. 2 cups)
17. 2 BUNCH Green Onion (minced)
18. 1/2 Yellow Onion (minced)
19. 5 Garlic Cloves (smashed)
20. 1/4 CUP Water

Instructions to make 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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