Description
This Mini Moroccan Meatball Couscous Soup combines flavorful spiced meatballs with toasted pearl couscous in a hearty broth, garnished with fresh herbs. It’s a comforting, savory dish with vibrant Moroccan-inspired spices, perfect for a warm and satisfying meal.
Ingredients
Units
Scale
Moroccan Meatballs:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons tomato paste
- 1 1/2 pounds ground lamb or beef
Couscous Soup:
- 8 ounces pearl couscous
- 2 tablespoons olive oil
- 3 shallots, minced
- 8 cloves garlic, minced
- 4 cups chicken broth
- 3 3/4 cups water
- Chopped mint or parsley, for garnish
Instructions
- Make the Meatballs: Position a rack in the center of the oven and preheat to 375ºF. Line a baking sheet with parchment paper. In a medium bowl, combine the spices for the meatballs, salt, and pepper. Mix well, then add the tomato paste and ground meat. Stir until just combined. Scoop about 1 teaspoon of the mixture and roll into a ball; place on the baking sheet. Bake for 10-12 minutes or until cooked through.
- Prepare the Couscous: While meatballs bake, heat a small drizzle of olive oil in a saucepan over medium heat. Toast the pearl couscous for 1-2 minutes until fragrant. Add a pinch of salt and 1¾ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until water is absorbed and couscous is tender.
- Make the Soup: In a large pot, heat olive oil over medium-high heat. Add minced shallots and cook for 2 minutes. Add minced garlic and sauté for 30 seconds. Pour in chicken broth and 2 cups water, bringing the mixture to a boil. Reduce heat to low, then add the baked meatballs and cooked couscous. Simmer for 10 minutes, stirring occasionally. Taste and adjust seasonings if needed. Before serving, top with chopped mint or parsley.
Notes
- Ensure the meat mixture is just combined to avoid tough meatballs.
- You can prepare the meatballs in advance and bake when ready to serve.
- Adjust spice levels to your preference by adding more curry powder or chili powder.
- Use fresh herbs for a vibrant garnish.
- This soup can be stored in the refrigerator for up to 2 days; reheat gently on the stove.
Nutrition
- Serving Size: 1/8th of recipe (approx. 250g)
- Calories: 377
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
