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Chorba Mchawsha

A rich Algerian soup filled with tender meatballs, chickpeas, and fine pasta simmered in a warm aromatic tomato broth. Fresh cilantro and mint add a lively touch to every bowl.

45 minMediumServes 4380 cal/serving

North AfricanSoupStovetopStandardHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb ground beef
  • 1 yellow onion, finely grated
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 3 tbsp tomato paste
  • 1 can canned chickpeas, drained
  • 0.5 cup vermicelli pasta, broken
  • 6 cups beef broth
  • 0.5 tsp ground cinnamon
  • 1 tsp sweet paprika
  • 0.5 cup fresh cilantro, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tsp salt

Instructions

  1. 1

    Combine 1 lb ground beef, half of the 1 finely grated yellow onion, 0.5 tsp ground cinnamon, and half of the 1 tsp salt in a bowl, then roll into small bite-sized meatballs.

  2. 2

    Heat 2 tbsp olive oil in a pot over medium heat, then sauté remaining 1 finely grated yellow onion and 4 minced garlic cloves for 3 minutes until softened.

  3. 3

    Stir in 3 tbsp tomato paste and 1 tsp sweet paprika, cooking for 1 minute until fragrant.

  4. 4

    Pour in 6 cups beef broth, 1 can drained canned chickpeas, and remaining 1 tsp salt, then bring the broth to a gentle simmer.

  5. 5

    Drop the meatballs into the broth and cook for 8 minutes until meatballs reach an internal temperature of 160°F.

  6. 6

    Add 0.5 cup broken vermicelli pasta and simmer for 5 minutes until pasta is tender.

  7. 7

    Stir in 0.5 cup chopped fresh cilantro and 2 tbsp chopped fresh mint before serving hot.

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Questions

What is Chorba Mchawsha?

A rich Algerian soup filled with tender meatballs, chickpeas, and fine pasta simmered in a warm aromatic tomato broth. Fresh cilantro and mint add a lively touch to every bowl. This reference files it under North African soup: made on the stovetop, rated medium and about 45 minutes start to finish.

How do I know when Chorba Mchawsha is done?

Go by the cues in the method rather than the clock. Step 6: cook until pasta is tender. A reading of 160 F on a thermometer settles it.

Is there a substitute for cilantro in Chorba Mchawsha?

The entry for Chorba Mchawsha calls for 0.5 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use ground turkey instead of ground beef in Chorba Mchawsha?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Chorba Mchawsha uses 1 lb ground beef.

Can I make Chorba Mchawsha gluten-free?

Yes. The gluten in Chorba Mchawsha is 0.5 cup vermicelli pasta, broken. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How do I store and reheat Chorba Mchawsha?

Refrigerate Chorba Mchawsha for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The vermicelli will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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