Tiny hand-rolled meatballs are seasoned with warm spices and cooked in a simmering soup with Israeli couscous for a unique appetizer or lunch offering.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|minced garlic||15 mL||1 tbsp|
|sweet paprika||15 mL||1 tbsp|
|ground cumin||15 mL||1 tbsp|
|chopped fresh thyme||15 mL||1 tbsp|
|ground coriander||5 mL||1 tsp|
|hot pepper flakes||5 mL||1 tsp|
|fennel seeds||5 mL||1 tsp|
|salt and pepper, each||5 mL||1 tsp|
|ground lamb||908 g||2 lb|
Campbell’s Verve Moroccan Style Nine Vegetable
1 pouch (1.81 kg)
1 pouch (4 lb)
|Campbell’s No Salt Added Chicken Broth||500 mL||2 cups|
|Israeli couscous||500 mL||2 cups|
|chopped fresh cilantro||185 mL||3/4 cup|
|chopped fresh mint||185 mL||3/4 cup|
|1. Preheat oven to 450°F (230°C). In large bowl, combine garlic, paprika, cumin, thyme, coriander, hot pepper flakes, fennel, salt, pepper and cinnamon. Crumble in ground lamb; mix gently until well combined. Roll into 48 (20 g/0.7 oz) meatballs. Arrange on greased sheet pan. Roast for 12 to 15 minutes or until browned.|
|2. Meanwhile, pour soup and broth into large saucepan; bring to simmer. Add couscous and meatballs. Simmer for about 10 minutes or until couscous is tender and meatballs are cooked through. Hold warm for up to 4 hours.|
- Ladle 1 1/2 cups (375 mL) warm soup into serving bowl. Sprinkle with 1 tbsp (15 mL) each cilantro and mint before serving.