Middle Eastern Spiced Meatball and Butternut Squash Soup

Serving Size: 10

This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

Recipe by: Customer

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

For the meat balls:

2 pound 90% lean ground beef
1 onion grated, drained from liquid
1/4 cup Italian parsley chopped
2 teaspoon ground turmeric
2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baharat spice blend
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt

For the soup:

2 tablespoon extra virgin olive oil
1 onion chopped
1 teaspoon bharat spice mix
1 teaspoon ras el hanout spice mix, optional
1 teaspoon ground nutmeg
3 stalk celery chopped
2 tomato crushed in a food processor
2 carrot chopped
2 pound butternut squash peeled, seeded, and cubed
1 pound zucchini cubed
10 cup water
2 teaspoon Kosher salt more or less to taste

Instructions

Mix together all the meatball ingredients and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
While the soup is coming to a boil, form the meatballs.
Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

Reheating Instructions

Heat in the microwave on high power until heated through, or in a pot over medium heat.

Nutrition