Moroccan Meatball Couscous Soup (Printable)
Spiced mini meatballs and fluffy couscous in a fragrant Moroccan-style vegetable broth with warm aromatic spices.
# 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 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 and 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 the 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 - 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 1 minute, stirring constantly, 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 develop.
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 fresh lemon juice. Adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.
# Expert Advice:
01 -
- Those tiny spiced meatballs soaking up broth are the kind of comfort that makes you close your eyes on the first bite.
- It comes together in under an hour but tastes like it simmered all afternoon.
02 -
- Do not skip the lemon juice at the end, I did once and the soup tasted flat until I squeezed it over the bowl and everything clicked.
- The couscous will keep absorbing liquid as it sits, so add a splash of broth when reheating leftovers.
03 -
- Wet your hands before rolling meatballs and they will glide into perfect rounds without sticking or tearing.
- Toast a pinch of extra cumin in a dry pan and sprinkle it over each bowl as a finishing touch, it adds a final layer of warmth that guests always notice.