Yemenite Zucchini Meatball Soup

bigsis144

Tue, Oct 20 2020, 11:05 am

Soup
- Olive oil for sautéing
- 2 onions, chopped
- 2 cloves garlic, minced (can use frozen cubes)
- 2 medium zucchini, washed and cubed (I leave peels on)
- 8-10 ounces broccoli, defrosted and chopped (I happened to have leftover broccoli around; you could probably just use more zucchini or a yellow summer squash instead if you want)
- 1 medium potato, peeled and cubed
- 1 Tbsp hawajj seasoning (my canister says “hawajj for soup”; it’s a mix of spices like cumin, cardamom, pepper, turmeric, etc.)
- 1/2 tsp cumin
- 40 ounces vegetable stock (I used 1 1/2 cartons of Tabatchnik’s vegetable broth)

1) sauté onion in olive oil until soft and translucent, about 5-7 minutes. You don’t have to brown/caramelize them.
2) add garlic and cook until fragrant.
3) stir in zucchini, broccoli, potato and hawajj. Coat the veggies nicely in spice!
4) add broth.
5) simmer 25-40 minutes, until veggies are cooked through and soup thickens up a bit.

You can also “zhuzh” it with an immersion blender, but I like it chunky.

Soup is delicious pareve on its own; you can make and store meatballs separately and just heat them up together.

Meatballs
1 lb ground meat (I used a 50/50 beef/chicken grind)
1/2 onion, finely chopped
1 egg
3 Tbsp raisins (don’t skip these! They’re sooo good!)
2 Tbsp bread crumbs (I substituted almond meal)
1 Tbsp hawajj seasoning
1 Tbsp water

1) Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2) Mix meatball ingredients together (I use my hands) until well blended.
3) Form approximately 24 meatballs and place on baking sheet.
4) Bake 20-25 minutes until fully cooked.

You can also sauté them in a pan until browned on all sides and cooked through if you prefer.