Moroccan Meatball Couscous Soup (Printable)
Aromatic Moroccan-style soup with spiced mini meatballs, fluffy couscous, and vegetables in a fragrant broth.
# Ingredient List:
→ 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
# Steps:
01 - Preheat the oven to 390°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 into small meatballs, approximately ¾ inch in diameter, and arrange on the prepared baking tray.
03 - Bake the meatballs for 12 to 15 minutes until fully cooked through and lightly browned on the outside. Remove from the oven and 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 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 aromatic.
06 - Pour in the chicken or vegetable broth and the canned chopped tomatoes. Bring to a boil, then reduce the heat, cover the pot, and simmer for 10 minutes to allow the flavors to meld.
07 - Stir the couscous and baked meatballs into the soup. Simmer uncovered for 5 to 7 minutes until the couscous is tender and the broth has thickened slightly.
08 - Stir in the fresh lemon juice and adjust salt and pepper to taste. Ladle into bowls and garnish generously with fresh cilantro or parsley. Serve hot.
# Expert Tips:
01 -
- Those tiny spiced meatballs bobbing in golden broth will make you close your eyes on the first spoonful, guaranteed.
- It looks like you spent hours but the whole thing comes together in under an hour, which feels like cheating in the best way.
02 -
- Do not skip the lemon juice at the end because without it the soup tastes flat and one dimensional, no matter how good your spices are.
- Adding the couscous too early will turn your soup into porridge, so trust the timing and add it only in the last few minutes.
03 -
- Wet your hands slightly before rolling the meatballs to keep the mixture from sticking and to get a smoother, more even shape.
- Toast a pinch of extra cumin in a dry pan and sprinkle it over each bowl at serving for a final layer of aroma that makes people lean in closer.