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.
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|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.