Company’s coming.

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Photography by Sam Armocido

Photography by Sam Armocido

It’s Thanksgiving! Family and friends are about to descend for a dinner you have spent days, if not weeks, preparing for. Right about now then, is when it hits you like a quick punch to the gut: those guests are staying for three nights, and you haven’t planned any other meals.

Wednesday night you’ll order pizza, and a bag of bagels covers breakfast. There are turkey sandwiches for lunch on Friday, but what are you going to do that night for dinner?

Let’s face it, you’re exhausted. After getting a 23 pound turkey on the table with stuffing, mashed potatoes and 8 other side dishes – all ready at the same time, you might add – there is no way you are returning to the kitchen to cook another full diner for 10-15 people.

So, make a pot of soup! It actually does get better after a day or two, so you throw it together on Tuesday. With cold weather forecast all week, you can leave it out on the porch, saving plenty of room in the fridge for Thanksgiving dinner groceries. Best of all, it’s Moroccan, which will be a welcome break from the hearty American fare you’ll be eating until Thanksgiving leftovers finally run out.

Now sit back and enjoy a glass of wine. You’ve got a busy week ahead of you.

Moroccan Meatball Soup

Serves 8

Ingredients:

  • 1/2 lb. ground pork*
  • 1/2 pound ground lamb
  • 1/2 pound ground beef
  • 1 egg, lightly beaten
  • 1 tsp hot Paprika
  • 1 tbs chopped, fresh thyme
  • 1 tbs olive oil
  • 1 onion, diced
  • 1/2 tsp each cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cardamom
  • 4 medium sweet potatoes, cut in a 1/2″ dice
  • 1 bulb celery root, cut in a 1/2″ dice
  • 1 large carrot, cut in a 1/4″ dice
  • 6-8 cups vegetable stock
  • 1/2 pound spinach, chopped
  • Sherry vinegar

*If you are also celebrating Hanukkah this week, leave out the pork and increase your lamb and beef to 3/4 lb. each.

Instructions:

  • In a medium bowl, mix together lamb, pork and beef with egg, paprika and thyme. Season with salt and pepper. To check seasoning, fry a small meatball and taste.
  • Shape mixture into 1” meatballs.
  • Warm 1 tbs olive oil in a 6 quart soup pot placed over medium heat. Fry meatballs in batches until browned. Reserve on paper towels to drain fat.
  • Pour off all but 2 tbs fat from the pot and add onions. Cook 5 minutes until soft.
  • Blend spices with a pinch of salt and pepper. Stir into onions and cook 1 minute.
  • Add remaining vegetables to the onions. Season with salt and pepper, and sauté for 5 minutes.
  • Add stock and cook until vegetables are fork tender.
  • Return meatballs to pot and cook 5 minutes until heated through.
  • Add spinach and cook until wilted. 2-3 minutes.
  • Season to taste with salt, pepper and vinegar.
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