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:
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.
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.
Add in 2 tablespoons tomato paste and 1 ½ pounds ground meat and mix until just combined.
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.
Bake the meatballs for 10-12 minutes or until golden and cooked through.
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.
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.
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.
Add 8 minced garlic cloves and sauté for another 30 seconds.
Pour in 4 cups chicken broth and 2 cups water and bring to a boil.
Reduce the heat to low, and add in the meatballs and couscous. Simmer for 10 minutes. Taste and adjust with seasonings if needed.
Serve hot, garnished with chopped fresh mint or parsley.
Travel through cooking with this easy Mini Moroccan Meatball Soup with Couscous. Featuring warming spices, savory lamb meatballs, and chewy couscous, this soup is a flavor-packed delight. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
Superb
Man, this Mini Moroccan Meatball Soup was lit! Made it for the fam and they went nuts over it. Super easy prep, perfect for chill nights. A total winner! 🍲
Flavors burst beautifully!
Delicious!
I loved making this Mini Moroccan Meatball Soup. The spices filled my kitchen with warmth, reminding me of family dinners back home. The couscous was a great touch, adding a chewy bite. It was easy to prepare and perfect for a cozy night in. Will definitely make this again.
Simply great soup! My wife and I make this every month; it reminds us of our trip to Morocco. The spices bring warmth, and I love the couscous!
This soup warmed my family on a chilly night. Loved the spices!
I made this soup for a family game night, and it was a hit! The spices took me back to my childhood trips. Everyone loved the meatballs and cozy couscous. Best of all, it was simple to whip up. Thank you!
