Moroccan Meatball Couscous Soup (Print)
Spiced mini meatballs and fluffy couscous in a fragrant Moroccan-style broth with vegetables and warm spices.
# What You Need:
→ Meatballs
01 - 10.5 oz ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp chopped fresh parsley
05 - 1 tbsp chopped fresh cilantro
06 - 1 tsp ground cumin
07 - ½ tsp ground cinnamon
08 - ½ tsp paprika
09 - ¼ tsp ground coriander
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Soup Base
12 - 2 tbsp olive oil
13 - 1 medium onion, diced
14 - 2 carrots, diced
15 - 2 celery stalks, diced
16 - 1 red bell pepper, chopped
17 - 3 garlic cloves, minced
18 - 1½ tsp ground cumin
19 - 1 tsp smoked paprika
20 - ½ tsp turmeric
21 - ¼ tsp cayenne pepper (optional)
22 - 6 cups chicken or vegetable broth
23 - 1 can (14 oz) chopped tomatoes
24 - 3.5 oz couscous
25 - Salt and pepper to taste
26 - Juice of ½ lemon
27 - Fresh cilantro or parsley for garnish
# How To Make It:
01 - Preheat the oven to 390°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground beef, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and pepper. Mix until evenly incorporated, then roll into small meatballs about ¾ inch in diameter. Arrange on the prepared baking sheet.
03 - Bake for 12 to 15 minutes until cooked through and lightly browned. Remove from the oven and set aside.
04 - While the meatballs bake, heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Sauté for 5 to 7 minutes until the vegetables are softened.
05 - Stir in the minced garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for about 1 minute until fragrant.
06 - Pour in the broth and chopped tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes to let the flavors meld.
07 - Stir in the couscous and baked meatballs. Season with salt and pepper. Simmer uncovered for 5 to 7 minutes until the couscous is tender and the soup has thickened slightly.
08 - Remove from heat and stir in the lemon juice. Adjust seasoning to taste. Ladle into bowls and garnish generously with fresh cilantro or parsley. Serve hot.
# Expert Tips:
01 -
- The spice blend makes your kitchen smell like a Marrakech market stall without any hard to find ingredients.
- Those tiny meatballs are irresistibly poppable and bake in the oven while you build the soup, so everything finishes together.
02 -
- Do not overmix the meatball mixture or the texture turns dense and rubbery instead of tender.
- The couscous continues to absorb liquid as the soup sits, so if you are making it ahead, add the couscous when you reheat rather than right away.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms at all.
- Toast the dry spices in the empty pot for thirty seconds before adding oil to intensify their flavor even more.