Moroccan Spiced Meatball Soup

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5 from 2 votes

Prep Time5

Cook Time8

Total Time8 5

Course: Main Dish, Meat, Soup and Salad

Cuisine: Fall, Keto, Low Carb, Slow Cooker, Spring, Summer, Winter

Servings: people

Calories: 344kcal

Ingredients

1/2 cup fresh cilantro
1/2 cup onion rough chopped, about a 1/4 onion
32 ounces chicken stock
2 cups water
1 14-16 ounce bag frozen meatballs
2 tablespoons harissa
1 teaspoon ground corriander
5-6 ounces baby spinch
1 10-12 ounce bag cauliflower rice
4 ounces feta
salt and pepper

Instructions

In a food processor or blender, place 1 cup of water, cilantro, and onion. Pulse until it is a smooth puree.
Place this mixture in the crockpot. Add the frozen meatballs, chicken stock, 1 cup water, 1 tablespoon harissa, and corriander. Cover and cook on low for 7-8 hours.
An hour before serving (at 7 hours) add the spinach and cauliflower rice. Let this cook for the last hour.
Before serving taste and add salt as necessary, stir. Ladle into your bowl and top with more harissa and feta. Enjoy!

Notes

[nutrition-label]

Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, the recipe serves 4.

Nutrition