Moroccan Wedding Soup

I created this soup while I was thinking about chickpea soups. I decided to lean into north African flavors and this version of Moroccan kofta. I realized that it was very similar to Italian wedding soup, with different flavors and more of a tomato base. I glanced up a couple of recipes and most of them used pearl pasta or couscous in the soup. I decided to add toasted pearl pasta in addition to the chickpeas to make the soup a bit more traditional.

This is another one of my soups where you cook the soup in parts, then finish it by combining them. The base of this soup, is spiced chicken fortified tomato broth that I added the chickpeas to. The next is the kofta which got cooked in the broth. After that I toast off the pearl pasta then cook it until tender. If you go to far it will become bitter, but a deep toast gives your pearl pasta a nutty flavor. The last layer is sauteed marinated squash as the vegetable component.

The end result of this soup was a deep, earthy filling tomato soup that was carried by the braised chickpeas and flavorful kofta. The spice and sweetness are well balances and the squash gives it a refreshing crunch.

Enjoy.

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Ingredients

• canned tomatoes 2 ea, 14 oz

• chickpeas, canned 2 ea, 14 oz

• whole tomatoes, San Marzano 2 ea, 20 oz

• chicken stock 2 qts

• onion, chopped 2 ea

• garlic cloves* 12 ea

• cinnamon stick 1 ea

• nutmeg, ground 1 tsp

• allspice, ground 1 tsp

• tomato paste 3 T

• harissa paste 2 T (to taste)

• salt and pepper to taste

• pearl pasta 2 cups

• beef kofta 4-5 per soup

• stems & herbs (rosemary, mint, oregano, cilantro) to taste, 4 sprigs

• Avenue spice 1 T

  
  

*I have been playing around with fermented garlic and black garlic. I used a combination of these for the total amount. Feel free to substitute fresh garlic but know that it's spicier than black garlic

Marinated Squash

• yellow squash, chopped 2-3 ea

• Aleppo pepper 2 tsp

• extra virgin olive oil 2 T

• chopped herbs (mint, oregano, cilantro) to taste, 2 T

• salt 2 T, to taste

• orange zest & juice 1 ea

  
  

  mix all ingredients together and let stand for around 30 minutes to 1 hour.

  Saute until lightly colored and barely cooked through.

Garnish

fresh herbs, like cilantro or parsley

Method of Procedure

1. Prepare the beef kofta and the marinated squash and set aside.

2. Heat the oven to 350 and toast off your pearl pasta until deep toasted brown. If you go to far it will become bitter, but a deep toast gives your pearl pasta a nutty flavor. Cook your pearl pasta in water or stock until tender.

3. Heat your pot and add a splash of oil, and your onions and garlic. Saute while stirring to coat the onions then add your tomato and harissa paste, your cinnamon stick, allspice, and nutmeg.

4. Cook while stirring until your onions begin to darken then add your Avenue spice.

5. Next put in your San Marzano tomatoes and continue to cook while stirring for about 20 minutes until the tomatoes are broken down with the onions.

6. Add your chicken stock and diced tomatoes then bring to a simmer.

7. Add your herbs and chick peas and simmer for about 1 hour.

8. Remove the stems and use the broth to cook off your beef kofta.

9. To pick up your soup, add your tomato broth, pearl pasta, beef kofta, and squash up to a simmer.

10. Season to taste and garnish with fresh herbs.