Ground Meat Soup with Meatballs, Fric and Bricks

Ingredients

• 500 g Ground beef (75 % lean)
• 2 Onions (peeled and finely chopped)
• 4 Garlic cloves (peeled and chopped)
• 30 g Fresh parsley (chopped)
• 30 g Fresh cilantro (chopped, half for the filling, half for garnish)
• 1 Egg (to bind the meatballs)
• 80 g Breadcrumbs (type sandwich bread)
• 2 c.à.c. Charf spices (mix of cumin, paprika, turmeric, black pepper)
• 4 c.à.s. Olive oil (for browning the meatballs and sautéing aromatics)
• 400 g Tomato purée (canned)
• 1,5 L Water
• 1 Zucchini (lightly peeled, diced)
• 2 Potatoes (peeled and diced)
• 1 Fresh red chili (seeded and chopped)
• 2 tiges Celery stalks (cut into pieces, removed after cooking)
• 150 g Fric (green wheat) (rinsed several times in cold water)
• 200 g Cooked chickpeas (drained)
• 8 Brick pastry sheets (cut into 10 cm squares)
• 2 c.à.s. Soy sauce
• 30 g Wheat flour (for the glue (flour + water))
• 1 Lemon (cut into wedges for serving)

Instructions

1. Prepare the meatball filling

   Peel and finely chop the onions, garlic, parsley and cilantro. In a bowl, combine the ground meat, egg, breadcrumbs, charf spices and half of the chopped herbs.

   Time: PT10M

2. Shape and brown the meatballs

   Shape meatballs the size of a walnut. Brown them in 2 tbsp olive oil in the pot over medium heat, turning until they develop a light crust.

   Time: PT10M

   Temperature: Medium

3. Set aside the meatballs

   Remove the browned meatballs and place them aside on a plate.

   Time: PT2M

4. Sauté aromatics

   In the same pot, add the remaining onion, garlic and the remaining herbs. Sauté until they become translucent.

   Time: PT5M

   Temperature: Medium

5. Deglaze and add tomato

   Deglaze with the tomato purée, stir, then add the water. Bring to a boil.

   Time: PT5M

   Temperature: High

6. Cook the vegetables

   Add the zucchini, potatoes, chili and celery. Cover and simmer for 20 minutes over medium heat.

   Time: PT20M

   Temperature: Medium

7. Prepare the fric

   Rinse the fric several times in cold water, then let it drain.

   Time: PT5M

8. Incorporate the fric

   Remove the vegetables (zucchini, potatoes, celery) from the pot. Add the fric and a ladle of boiling water, then cook for 30 minutes, stirring regularly.

   Time: PT30M

   Temperature: Medium

9. Blend the vegetables

   Return the vegetables to the pot and blend with an immersion blender until smooth.

   Time: PT5M

10. Add chickpeas and meatballs

    Stir in the chickpeas and the reserved meatballs, cook an additional 5 minutes.

    Time: PT5M

    Temperature: Medium

11. Prepare the brick filling

    In a non‑stick pan, heat 1 tbsp olive oil, add onion, garlic, parsley, cilantro and spices. Cook 5 minutes, deglaze with soy sauce, add the ground meat, cook until well browned, then fold in 2 beaten eggs like an omelette and remove from heat before the eggs fully set.

    Time: PT15M

    Temperature: Medium

12. Form the bricks

    Cut each brick sheet into 10 cm squares. Place a spoonful of filling in the centre, fold into a triangle or roll and seal the edges with a glue made of flour and water (mix 1 tbsp flour + 2 tbsp water).

    Time: PT10M

13. Freeze (optional)

    Arrange the formed bricks on a tray, place them in the freezer for 10 minutes, then transfer to a freezer bag. They keep for up to 6 months.

    Time: PT15M

14. Cook the bricks

    Heat oil in a pan over medium heat. Fry the bricks until golden and crispy on both sides (about 4 minutes per side).

    Time: PT10M

    Temperature: Medium

15. Plating and serving

    Pour the soup into bowls, sprinkle with fresh cilantro, add a lemon wedge and serve the hot bricks on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Ground beef: ground lamb, ground veal
• Instead of Onions: shallots
• Instead of Garlic cloves: garlic powder
• Instead of Fresh parsley: cilantro
• Instead of Fresh cilantro: parsley
• Instead of Egg: flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Breadcrumbs: crushed dry biscuits
• Instead of Charf spices: ras el hanout
• Instead of Olive oil: sunflower oil
• Instead of Tomato purée: crushed tomatoes
• Instead of Zucchini: eggplant
• Instead of Potatoes: sweet potatoes
• Instead of Fresh red chili: chili powder
• Instead of Celery stalks: fennel
• Instead of Fric (green wheat): bulgur
• Instead of Cooked chickpeas: lentils
• Instead of Brick pastry sheets: phyllo dough
• Instead of Soy sauce: tamari
• Instead of Wheat flour: cornstarch

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Frying pan (non‑stick)
• Pot or Dutch oven
• Immersion blender
• Ladle
• Wooden spatula
• Baking sheet
• Freezer (optional)
• Cooking thermometer (optional)
• Serving bowls (optional)

Critical Steps — Do Not Skip

• Form meatballs without over‑working them to keep a tender texture.
• Brown the meatballs to create a light crust that prevents them from falling apart in the soup.
• Rinse the fric several times to eliminate bitterness.
• Blend the hot vegetables carefully to avoid splatters.
• Seal the bricks properly with the flour/water glue to prevent leaks during frying.

Chef Tips from the Video

• Drizzle the soup with a splash of extra‑virgin olive oil just before serving for extra shine.
• Use lime instead of yellow lemon for a more aromatic note.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 days.

Freezer: The bricks can be frozen for up to 6 months.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meatballs and freeze them separately; add them directly to the soup when it boils.
• The bricks can be prepared the day before and frozen, ready to fry on the day.