Moroccan Meatball Couscous Soup (Print Version)
Spiced mini meatballs and couscous in a fragrant, vegetable-packed Moroccan broth with warming cumin and paprika.
# 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 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
# Directions:
01 - Preheat oven to 390°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground beef, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and pepper. Mix thoroughly until evenly incorporated.
03 - Roll mixture into small meatballs approximately ¾ 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 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, celery, and red bell pepper. Sauté for 5 to 7 minutes until vegetables are softened.
05 - Stir in minced garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute until fragrant and spices are bloomed.
06 - Pour in broth and chopped tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to develop flavor.
07 - Stir in couscous and baked meatballs. Season with salt and pepper. Simmer uncovered for 5 to 7 minutes until couscous is tender and the soup has thickened slightly.
08 - Stir in lemon juice and adjust seasoning to taste. Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.
# Expert Tips:
01 -
- The spice blend transforms simple ground beef into something that tastes like it came from a Marrakech street stall.
- Mini meatballs floating in golden broth make everyone at the table lean in closer and ask what you cooked.
- It reheats beautifully for lunch the next day, maybe even better than the first bowl.
02 -
- Do not overmix the meatball mixture or they will become dense and rubbery instead of soft and pillowy.
- The couscous continues to absorb broth as it sits, so if you are making it ahead add a splash of water when reheating.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms.
- Toast the cumin in the dry pot for thirty seconds before adding oil to wake up a deeper, nuttier flavor.