Souper Supper

Snowy day and soup for supper is a natural. I'm sorry about the vague measurements ... I didn't really expect this to turn out, so I didn't pay much attention. It was spicy without being tongue-burning hot (which Jim likes) and substantial enough to feel like you're eating something solid (which I like).

Moroccan Stew
(Adapted from a Rachel Ray Moroccan Lamb Meatloaf recipe)

Meatballs:
1 lb. ground chicken
1/4 of a white onion, grated
1 Tbsp. chopped garlic
6-7 mint leaves, chopped fine
2 tsp. turmeric
2 tsp. cumin
1/2 tsp. cinnamon
1 Tbsp flat leaf parsley, chopped or 2 tsp. dry
1/4 c egg beaters
good handful of Panko bread crumbs (increase if meat mixture is too loose)
Salt and pepper

Mix until well blended. Form one meatball and pan fry to see if the seasonings are right. Adjust if needed. Form the rest into 1" balls and bake on non-stick baking sheet. 350 degrees until done. (I didn't time it ... sorry!)

On stovetop, in a little olive oil, soften up the following:
1 red pepper, chopped
3/4 of medium white onion, chopped
1-2 stalks celery, chopped
1 c chopped carrots
4 oz. fresh mushrooms, sliced
1 summer squash, sliced into half moons
Cumin, turmeric, cinnamon, salt and pepper to taste

I made it this far and put all in the fridge yesterday afternoon. Tonight when I got home from work I finished it this way:

1 box of vegetable stock
1 can fire roasted diced tomatoes
3/4 c to 1 c orzo pasta (my store doesn't have whole wheat version ... so broken whole wheat spaghetti would work just the same)

Pour 1 box of vegetable stock in soup pot, bring to boil. Dump in 3/4-1 c orzo pasta and tomatoes. Heat veg mixture and meatballs in the microwave a little to take chill off. Dump into boiling stock/pasta. Heat everything through until pasta is fully cooked. Adjust seasoning.