Mini Moroccan Meatball Couscous Soup (Printable Version)
Aromatic Moroccan soup with spiced mini meatballs, couscous, and vegetables in a fragrant warming broth.
# What You Need:
→ Meatballs
01 - 10 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 medium 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) diced tomatoes
24 - 3½ oz couscous
25 - Salt and pepper to taste
26 - Juice of ½ lemon
27 - Fresh cilantro or parsley for garnish
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground beef, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and pepper. Mix thoroughly until evenly incorporated. Roll into small meatballs, about ¾ inch in diameter, and arrange on the prepared baking sheet.
03 - Bake for 12 to 15 minutes until cooked through and lightly browned. 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.
05 - Stir in the garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
06 - Pour in the broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes to develop the flavors.
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 slightly thickened.
08 - Remove from heat and stir in the fresh lemon juice. Season with salt and pepper to taste. Ladle into bowls and garnish generously with fresh cilantro or parsley. Serve hot with warm flatbread on the side.
# Helpful Hints:
01 -
- The mini meatballs soak up the spiced broth like tiny sponges, making every spoonful feel like a complete meal rather than just soup.
- Couscous cooks directly in the broth, which means one less pot to wash and a beautifully thickened texture without any extra effort.
02 -
- Do not skip the lemon juice at the end because without it the soup tastes flat and the spices seem muddled rather than vibrant.
- Baking the meatballs instead of frying them keeps them intact in the broth and saves you from the messy splatter of pan-frying small batches.
03 -
- Wet your hands with cold water before rolling each batch of meatballs to keep the mixture from sticking to your palms and tearing the shape.
- Let the soup rest off the heat for five minutes before serving because the couscous finishes absorbing broth and the texture becomes perfectly thick rather than watery.