Mini Moroccan Meatball Couscous Soup (Printable Version)
Spiced mini meatballs, tender vegetables, and fluffy couscous in a fragrant North African-style broth.
# What You Need:
→ Spiced Mini Meatballs
01 - 10.5 oz ground beef or lamb
02 - 1 small onion, finely grated
03 - 1 garlic clove, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tbsp fresh cilantro, chopped
06 - 1/2 tsp ground cumin
07 - 1/2 tsp ground coriander
08 - 1/4 tsp ground cinnamon
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
→ Soup Base and Assembly
11 - 1 tbsp olive oil
12 - 1 small onion, diced
13 - 2 garlic cloves, minced
14 - 1 large carrot, peeled and diced
15 - 1 celery stalk, diced
16 - 1 small zucchini, diced
17 - 1 tsp ground cumin
18 - 1 tsp ground paprika
19 - 1/4 tsp turmeric
20 - 1/2 tsp ground ginger
21 - 1/4 tsp cayenne pepper (optional, adjust to taste)
22 - 5 cups chicken or vegetable broth
23 - 14 oz canned diced tomatoes with juices
24 - 4.2 oz (2/3 cup) instant couscous
25 - Kosher salt and black pepper, to taste
26 - Fresh cilantro or parsley, for garnish
27 - Lemon wedges, for serving
# Directions:
01 - In a mixing bowl, combine ground beef or lamb with grated onion, minced garlic, chopped parsley, cilantro, cumin, coriander, cinnamon, salt, and pepper. Mix thoroughly until evenly seasoned. With damp hands, roll into small meatballs approximately 3/4 inch in diameter. Set aside on a plate.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 3 minutes until softened and translucent. Add garlic, carrot, celery, and zucchini, cooking for an additional 5 minutes with occasional stirring until vegetables begin to soften.
03 - Stir in ground cumin, paprika, turmeric, ginger, and cayenne pepper if using. Cook for 1 minute, stirring constantly, until the spices are fragrant and toasted.
04 - Pour in chicken or vegetable broth and canned diced tomatoes with their juices. Bring the mixture to a rolling boil over medium-high heat, scraping any browned bits from the bottom of the pot.
05 - Gently lower the prepared meatballs into the simmering broth one at a time. Reduce heat to low, cover the pot, and simmer for 20 minutes until the meatballs are cooked through and the vegetables are tender.
06 - Stir instant couscous into the soup. Remove the pot from heat, cover tightly, and let stand for 5 to 7 minutes until the couscous grains are tender and have absorbed the broth. Season with salt and pepper to taste.
07 - Ladle the hot soup into serving bowls, ensuring each portion gets a generous share of meatballs and vegetables. Garnish with fresh cilantro or parsley and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Those tiny spiced meatballs turn a simple soup into something that feels like you spent all day on it.
- The broth absorbs every bit of warmth from cumin, ginger, and turmeric, making each spoonful deeply satisfying on cold nights.
02 -
- Do not overmix the meatball mixture or the meatballs will turn dense and tough instead of soft and pillowy.
- Let the couscous rest off the heat with the lid on because lifting it early releases the steam and leaves the grains crunchy.
03 -
- Keep your hands wet while rolling meatballs and they will not stick and the mixture slides off your fingers smoothly every time.
- Toast the spices in the dry pot for thirty seconds before adding the oil to intensify their flavor even more without any extra effort.