Moroccan Meatball Couscous Soup (Printable)
Spiced mini meatballs and fluffy couscous in a fragrant Moroccan-style broth with tender vegetables.
# What You'll 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 - 1/2 tsp ground cinnamon
08 - 1/2 tsp paprika
09 - 1/4 tsp ground coriander
10 - 1/2 tsp salt
11 - 1/4 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 - 1 1/2 tsp ground cumin
19 - 1 tsp smoked paprika
20 - 1/2 tsp turmeric
21 - 1/4 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 1/2 lemon
27 - Fresh cilantro or parsley, for garnish
# Directions:
01 - Preheat oven to 390°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef or lamb, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and pepper. Mix thoroughly until evenly incorporated.
03 - Roll the mixture into small meatballs, approximately 3/4 inch in diameter, and arrange on the prepared baking sheet. Bake for 12 to 15 minutes until cooked through and lightly browned. Set aside.
04 - While the meatballs bake, heat 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 have softened.
05 - Stir in the minced garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for about 1 minute until the spices become fragrant.
06 - Pour in the broth and chopped tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to allow the flavors to 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 with fresh cilantro or parsley. Serve hot.
# Cooking Tips:
01 -
- Those tiny spiced meatballs absorb the broth like little sponges and every spoonful tastes different depending on what you catch.
- It comes together in under an hour but eats like something that simmered all afternoon.
- The couscous thickens the soup naturally so you never need a starch slurry or cream.
02 -
- Do not overmix the meatball mixture or they will turn dense and rubbery, a gentle hand makes all the difference.
- The couscous keeps absorbing liquid as the soup sits, so if you are making it ahead, cook the couscous separately and add it when reheating.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms at all.
- A strip of lemon zest added to the broth while it simmers gives an extra layer of fragrance that juice alone cannot provide.