Moroccan Meatball Stew

• 2 lbs ground beef
• 1 bunch fresh cilantro, chopped (divided & reserve half)
• 1 bunch fresh parsley, chopped (divided & reserve half)
• 1 large onion, chopped (divided & reserve half)
• 12 tablespoon ground cumin
• 12 tablespoon salt
• 12 tablespoon ground pepper
• 1 dash ground cinnamon
• 1 cup breadcrumbs
• 1 egg
• 12 tablespoon ground cumin
• salt & pepper
• 1 dash cinnamon
• 1 12 quarts water
• 1 tablespoon canola oil

1. For meatballs: Mix all ingredients well.
2. Form into 1-inch balls.
3. Set aside.
4. For soup: In large saucepan, pour in oil.
5. Let it heat for few minutes.
6. Add in onions, cilantro, parsley until softened.
7. Add water, & seasoning.
8. Bring to boil.
9. Add Meatballs, cover let stand for 10-15 minutes, or until meatballs are browned.
10. Serve in bowls with french rolls.

ground beef, fresh cilantro, parsley, onion, ground cumin, salt, ground pepper, ground cinnamon, breadcrumbs, egg, ground cumin, salt, cinnamon, water, canola oil

Taken from www.food.com/recipe/moroccan-meatball-stew-222924 (may not work)