Hassoo
(Tunisian Meatball Soup) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
For the Meatballs:
225g minced beef
2 garlic cloves, finely chopped
1/4 tsp dried mint
1/4 tsp salt
1/8 tsp freshly-ground black pepper
1/8 tsp harissa
For the Stock:
2 tsp harissa
1 tbsp ground caraway seeds
4 garlic cloves, finely chopped
20ml tomato purée
70g plain flour
1.2l water
1 tsp salt
2 tsp fresh mint, finely shredded
Hassoo
(Tunisian Meatball Soup) Preparation:
Method:
Add all the ingredients for the meatballs to a bowl and mix thoroughly with your hands. Take small amounts of the mixture at a time and shape into small balls, about 15mm in diameter.
Meanwhile, combine the harissa, caraway, garlic and tomato purée in a large pan. Combine the flour with 360ml of the water and whisk to a smooth slurry. Add this to the pan and whisk to combine with the ingredients already in the pan. Bring the mixture to a simmer then continue to cook, stirring with a wooden spoon. Every 5 minutes add another 200ml water, until all the water has been added to the pan.
At this stage stir slowly and continuously and add the meatballs, salt and mint. Return the mixture to a simmer and continue cooking over low heat for 10 minutes, or until the meatballs are cooked through. Ladle into warmed soup bowls and serve.
Read: Recipe Articles and Reviews
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