Moroccan Meatball Couscous Soup (Printable Version)
Spiced mini meatballs, tender veggies, and fluffy couscous in a fragrant North African-style broth.
# What You'll Need:
→ Spiced Mini Meatballs
01 - 10.5 oz ground beef or lamb
02 - 1 small onion, finely grated
03 - 1 garlic clove, minced
04 - 1 tbsp chopped fresh parsley
05 - 1 tbsp chopped fresh cilantro
06 - 1/2 tsp ground cumin
07 - 1/2 tsp ground coriander
08 - 1/4 tsp ground cinnamon
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
→ Soup Base
11 - 1 tbsp extra-virgin olive oil
12 - 1 small yellow onion, diced
13 - 2 garlic cloves, minced
14 - 1 large carrot, peeled and diced
15 - 1 celery stalk, diced
16 - 1 small zucchini, diced
17 - 1 tsp ground cumin
18 - 1 tsp ground paprika
19 - 1/4 tsp ground turmeric
20 - 1/2 tsp ground ginger
21 - 1/4 tsp cayenne pepper (optional, adjust to taste)
22 - 5 cups chicken or vegetable broth
23 - 14 oz canned diced tomatoes with juices
24 - 2/3 cup instant couscous
25 - Kosher salt and freshly ground black pepper, to taste
26 - Fresh cilantro or parsley, for garnish
27 - Lemon wedges, for serving
# Directions:
01 - In a mixing bowl, combine the ground beef or lamb with the grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, salt, and black pepper. Mix thoroughly until evenly incorporated. With dampened hands, roll the mixture into small meatballs approximately 3/4 inch in diameter. Set aside on a plate.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 3 minutes until softened and translucent. Add the garlic, carrot, celery, and zucchini, stirring occasionally, and cook for an additional 5 minutes until the vegetables begin to soften.
03 - Add the cumin, paprika, turmeric, ginger, and cayenne pepper to the pot. Stir continuously for 1 minute until the spices become fragrant and coat the vegetables evenly.
04 - Pour in the broth and canned diced tomatoes with their juices. Bring the mixture to a rolling boil over medium-high heat, scraping up any browned bits from the bottom of the pot.
05 - Gently lower the prepared meatballs into the simmering broth one at a time. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the meatballs are cooked through and the vegetables are tender.
06 - Stir in the instant couscous. Remove the pot from heat, cover tightly, and let stand for 5 to 7 minutes until the couscous has absorbed the liquid and is tender. Season with salt and pepper to taste.
07 - Ladle the soup into warmed bowls. Garnish generously with fresh cilantro or parsley and serve immediately with lemon wedges on the side.
# Expert Hints:
01 -
- Those tiny spiced meatballs are genuinely fun to roll, and they soak up the broth like little flavor sponges.
- It tastes like something youd order at a restaurant and then try to recreate for weeks afterward.
- The couscous cooks right in the pot, which means one less dish to wash on a tired night.
02 -
- Wet hands are the single most important trick for rolling meatballs without the mixture turning into a sticky mess.
- Do not stir the soup aggressively after adding the meatballs, or they will break apart before they set.
- The couscous continues to absorb liquid as it sits, so serve promptly or add a splash of hot broth when reheating.
03 -
- Grate the onion for the meatballs on the finest side of the box grater so it practically melts into the mixture and keeps them incredibly tender.
- Let the spices toast in the pot for a full minute before adding liquid, because that brief moment of heat unlocks a depth of flavor you simply cannot get otherwise.