Mini Moroccan Meatball Soup with Couscous recipe
Looking for a cozy dish to bring vibrant flavors to your table? Look no further than this Mini Moroccan Meatball Soup with Couscous. Infused with warm spices like coriander, cumin, turmeric, curry, chili, and a hint of cinnamon and nutmeg, this comforting soup features tender mini meatballs—made with ground lamb (or beef)—and chewy pearl couscous that adds heartiness to every spoonful.
The rich broth, brightened with fresh herbs (use fresh mint for more authentic flavor), makes this dish a delightful experience. Paired with homemade crusty bread for soaking up all that savory goodness, this Moroccan meatball soup is perfect for any occasion, whether hosting friends or enjoying a cozy night in.
To make the Mini Moroccan Meatball Soup with Couscous, you will need the following ingredients:
Steps to make Mini Moroccan Meatball Soup with Couscous
- 1
Preheat oven and prepare baking sheet
5
Set a rack in the center of the oven. Preheat the oven to 375 ºF. Line a baking sheet with parchment paper and set it aside.
- 2
Make meatballs: Combine spices
1
In a medium bowl, combine 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon dried thyme, ½ teaspoon curry powder, ¼ teaspoon ground turmeric, ¼ teaspoon chili powder, ⅛ teaspoon ground cinnamon, ⅛ teaspoon nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper and mix to combine.
- 3
Add tomato paste and ground meat
2
Add in 2 tablespoons tomato paste and 1 ½ pounds ground meat and mix until just combined.
- 4
Shape meatballs
5
Scoop about 1 teaspoon of the meatball mixture, roll it into a small ball, and place on the prepared baking sheet. Repeat with the remaining meatball mixture.
- 5
Bake meatballs
10
Bake the meatballs for 10-12 minutes or until golden and cooked through.
- 6
Toast couscous
2
Meanwhile, heat a small drizzle of oil in a saucepan over medium heat. Add 8 ounces pearl couscous and allow it to toast, stirring, about 1-2 minutes. It should smell toasty.
- 7
Add water and salt
10
Pour in 1 ¾ cups of water and add a pinch of salt. Bring to a boil, then reduce the heat to low, let the couscous cook, covered, for 8-10 minutes or until it absorbs all the water.
- 8
Make soup: Cook shallots
2
In a Dutch oven or large soup pot over medium-high heat, heat 2 tablespoons olive oil. Add 3 minced shallots and cook, stirring occasionally, for 2 minutes.
- 9
Add garlic
1
Add 8 minced garlic cloves and sauté for another 30 seconds.
- 10
Add broth and water
1
Pour in 4 cups chicken broth and 2 cups water and bring to a boil.
- 11
Add meatballs and couscous
10
Reduce the heat to low, and add in the meatballs and couscous. Simmer for 10 minutes. Taste and adjust with seasonings if needed.
- 12
Serve
Serve hot, garnished with chopped fresh mint or parsley.
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