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Moroccan Wagyu Beef Meatball Soup
Prep Time: 1 Hour
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
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.
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.
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 caramelization.
Lower the heat to medium, and add in the remaining cilantro puree and 2 tablespoons of Harissa paste. Cook for 3 minutes while stirring constantly.
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.
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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