The Divas are not big sandwich eaters so trying to come up with creative and healthy lunches that will go in the thermos on cold days is a challenge. I am not a fan of canned soups because of all the sodium and ingredients. I also enjoy involving the girls in meal selection and working together in the kitchen to create nutritious meals. Italian Wedding Soup is a favourite of both girls so we went on a hunt to find a similar recipe that was healthy and easy to make. I found a great recipe for Moroccan Meatball Soup with Couscous from site called littlespicejar.com. The spices in this recipe are amazing and we created a soup that smelled delicious and was a BIG hit for flavours.
Ingredients:
Meatballs:
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon dried thyme
¼ teaspoon turmeric
⅛ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ teaspoon chili powder
salt and pepper to taste
2 tablespoons tomato paste
1.5 lb. ground lamb or beef
We shied away from eating ground beef and instead we use ground turkey in all of our recipes calling for beef. We are lucky to have deal that comes up often on Wag Jag where we can purchase 12 pounds of ground turkey in individual packages for $29.00 from a local meat store. They are shown above and easy to store in the freezer and very lean meat.
As part of my fall/spring cleaning I like to refill all my jars with fresh spices. The Bulk Barn is a great way to buy them and easy to purchase small amounts. I treated myself to a new spice rack from Kitchen Stuff Plus since our old one was very large and took up too much room on our prep counter.
My favourite thing about this blog is that it became a way to share our tried, tested and approved recipes and get the Divas into the kitchen with me for some quality time and help with making meals. The girls have a love of cooking and we have fun putting on some music and creating great meals together. Making these meatballs was messy but worth it. It was also a great way to teach about proper food handling. I spent January of 2000 in a hospital in Mexico with a case of salmonella and typhoid. What a way to celebrate the Millennium! Since then I have taken beginner chef courses and worked in many restaurants so I am a bit compulsive about safe found handling.
To make your meatballs begin by preheating the oven to 375ºF and place your rack in the centre of the oven. Line your baking sheets with parchment paper. In a medium bowl, combine the spices, salt and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. I sprayed olive oil on our hands before and it helped with the rolling process. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through. The aroma of these cooking is heavenly!
The youngest Diva did a great job and we rolled two cookie sheets full to pop in the oven. I would make these meatballs and also use them in a light sauce and serve with rice pilaf for another meal.
Ingredients:
Soup:
8 oz Israeli (pearl) couscous
3 tablespoons olive oil + 2 teaspoons
3 shallots, minced
8 cloves garlic, minced
4 cups chicken or vegetable broth
3¾ cups water
Chopped mint or parsley, for serving
One of my MUST HAVE kitchen gadgets is a weigh scale. This is one I got from Starfrit and is a lifesaver when recipes call for ounces, grams or pounds.
While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You'll know it's done when you can smell the toasty aroma. If you have never cooked with couscous before it is very easy to prepare and a nice change from rice and potatoes. This form of couscous is called Israeli and is available at the Bulk Barn.
Add a pinch of salt and 1¾ cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed
In a large pot or dutch oven, heat the 3 tablespoons of oil oil over medium-high heat. Add the shallots and garlic and allow to sauté for about 1 minute.
Before you ask what the heck is a shallot here is a description from the Good Housekeeping site:
Shallots, like onions and garlic, are a member of the allium family, but their flavor is richer, sweeter, yet more potent. Like garlic, they grow in clusters, with several bulbs attached at the base. You'll recognize them by their coppery skins and their off-white flesh, which is usually tinged with magenta. Shallots add a great depth of flavor to pan sautés, soups, sauces, and stews, and pair especially well with chicken and fish. To substitute one for the other in recipes, use half the amount of shallot that you would onion.
Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. We like to add chopped spinach to ours to get in some extra iron and calcium. For those of you with picky diners you can omit this ingredient. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.
We have been very fortunate to have a Cobs Bakery open up around the corner and their rolls and baguettes are incredible and baked fresh all day. The Divas ride to the store together to pick up dinner rolls and somehow apple caramel scones always seem to come home with them as well :)
This soup does freeze well and was a big hit for lunches with the girls. We hope you enjoy it as much as we did!
Bon Appetit!
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