Moroccan Meatball Couscous Soup (Print View)
Spiced mini meatballs and couscous in a fragrant Moroccan-style broth with vegetables.
# 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 - 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
# How-To Steps:
01 - Preheat the oven to 390°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef or lamb, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and black pepper. Mix thoroughly until evenly incorporated. Roll the mixture into small meatballs, approximately 3/4 inch in diameter, and arrange them on the prepared baking sheet.
03 - Bake the meatballs for 12 to 15 minutes until fully cooked through and lightly browned on the exterior. 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, stirring occasionally, until the vegetables have softened.
05 - Stir in the minced garlic, ground cumin, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices become fragrant.
06 - Pour in the broth and add the chopped tomatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes to allow the flavors to meld.
07 - Stir the couscous and baked meatballs into the soup. 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 the pot from heat and stir in the fresh lemon juice. Taste and adjust the seasoning as needed. Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.
# Expert Hints:
01 -
- The tiny spiced meatballs bake in the oven while you build the soup, so everything comes together faster than you would expect for something this flavorful.
- Cinnamon in the meatballs sounds unusual until you taste it and wonder why you ever made meatballs without it.
02 -
- If you add the couscous too early it will absorb all the broth and you will end up with stew instead of soup, so wait until the last five minutes.
- Grating the onion for the meatballs instead of chopping it was a tip I picked up from that Airbnb host in Marrakech and it changes the entire texture of the meatball.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms, which makes the whole process faster and less frustrating.
- Let the soup sit off the heat for five minutes before serving because the flavors settle and deepen in a way that immediate serving never allows.