Moroccan Meatball Couscous Soup (Print Version)
Aromatic Moroccan soup with spiced meatballs, couscous, and vegetables in a fragrant warming broth.
# Recipe Ingredients:
→ 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
# Directions:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - In a large mixing bowl, combine the ground beef or lamb, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and 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 tray.
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 until the vegetables are softened and fragrant.
05 - Stir in the minced garlic, ground cumin, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are deeply fragrant and toasted.
06 - Pour in the chicken or vegetable broth along with the chopped tomatoes. Bring the mixture to a rolling boil, then reduce the heat, cover the pot, and simmer gently for 10 minutes to allow the flavors to meld.
07 - Stir in the couscous and add the baked meatballs to the pot. Season with salt and pepper. Simmer uncovered for 5 to 7 minutes until the couscous is tender and the broth has thickened slightly.
08 - Remove the pot from heat and stir in the fresh lemon juice. Adjust seasoning to taste. Ladle into bowls and garnish generously with fresh cilantro or parsley. Serve immediately.
# Expert Advice:
01 -
- The spice blend transforms simple pantry staples into something that tastes like it simmered all day.
- Those tiny meatballs are irresistible, and you will catch yourself sneaking them off the tray before they even hit the soup.
- It freezes beautifully, so make a double batch and thank yourself later.
02 -
- Do not overmix the meatball mixture or they will become dense and tough instead of tender.
- The couscous continues to absorb liquid as the soup sits, so add a splash of broth when reheating leftovers.
03 -
- Toast the cumin in a dry pan for thirty seconds before adding it to either the meatballs or the soup, and you will unlock a depth of flavor that feels almost magical.
- A pinch of cinnamon in the soup base alongside what goes into the meatballs ties the whole pot together with barely any extra effort.