Mini Moroccan Meatball Couscous Soup (Print version)
Spiced mini meatballs with couscous in a fragrant Moroccan-style broth loaded with vegetables.
# What you'll need:
→ Spiced Mini Meatballs
01 - 10 oz ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh cilantro, chopped
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 oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground beef or lamb with the grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and pepper. Mix thoroughly until evenly incorporated. Roll into small meatballs approximately ¾ inch in diameter and arrange on the prepared baking sheet.
03 - Bake for 12 to 15 minutes until cooked through and lightly browned on the outside. Remove from oven and 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, ground cumin, smoked paprika, turmeric, and cayenne pepper. Cook for about 1 minute until fragrant and the spices are well toasted.
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 generously with fresh cilantro or parsley. Serve hot.
# Expert suggestions:
01 -
- Those mini meatballs bake instead of fry, so you get all the flavor with half the mess and none of the stovetop wrestling.
- The broth tastes like it simmered all day, but the whole thing comes together in under an hour.
- It freezes beautifully, so make a double batch and thank yourself on a busy night next week.
02 -
- Do not overmix the meatball mixture or they will become dense and tough instead of tender.
- The couscous continues to absorb liquid as the soup sits, so add a splash of broth when reheating leftovers.
03 -
- Grate the onion on the finest side of the box grater so it almost melts into the meatball mixture and keeps them incredibly juicy.
- Toast the dry spices in the hot oil for a few seconds before adding the wet vegetables to unlock a depth of flavor you cannot get any other way.