Moroccan Meatball Soup

• 4 tsp vegetable oil
• 1 medium white onion, diced
• salt and pepper
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 1/2 lb lean ground beef
• 2 medium sweet potatoes, cut into thin half-moons
• 4 medium carrots, thinly sliced
• 3 tbsp tomato paste
• 7 cups chicken broth
• cilantro, chopped

Directions

Heat 2 tsp oil over medium in a pot. Cook onions until they become soft, season with salt & pepper. Add garlic, cumin, and cinnamon and mix well with a spatula. Transfer all to a mixing bowl and add beef. Using your hands, gently mix and shape into balls. Put meatballs on waxed paper until later.

Add another 2 tsp oil to the pot and heat over medium-high. Add sweet potatoes and carrots and cook a few minutes, turning the potatoes and carrots over a few times. Add tomato paste and stir until the vegetables are coated, then add broth. Bring to a simmer and cook until the sweet potatoes start to become tender. Add meatballs and simmer until the meatballs are cooked through. Sprinkle with cilantro just before serving.