Mini Moroccan Meatball Couscous Soup (Printable)
Aromatic Moroccan-style soup with spiced mini meatballs, fluffy couscous, and vibrant vegetables in a fragrant broth.
# What goes in:
→ 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
# Directions:
01 - Preheat the oven to 390°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, combine the ground beef, grated onion, minced garlic, parsley, cilantro, cumin, cinnamon, paprika, coriander, salt, and pepper. Mix until evenly incorporated.
03 - Roll the mixture into small meatballs, approximately ¾ inch in diameter, and arrange them on the prepared baking tray. Bake for 12–15 minutes until cooked through and lightly browned. Set aside.
04 - While the meatballs bake, heat olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Sauté for 5–7 minutes until the vegetables have softened.
05 - Stir in the garlic, cumin, smoked paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.
06 - Pour in the broth and chopped tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes to allow the flavors to meld.
07 - Stir in the couscous and baked meatballs. Season with salt and pepper. Simmer uncovered for 5–7 minutes until the couscous is tender and the soup has thickened slightly.
08 - Stir in the lemon juice and adjust seasoning to taste. Ladle into bowls and garnish generously with fresh cilantro or parsley. Serve hot.
# Expert Advice:
01 -
- The tiny spiced meatballs are irresistible and cook faster than you would expect in the oven.
- It warms you from the inside out with layered spices that feel complex but come together effortlessly.
- Couscous absorbs the fragrant broth as it sits making leftovers even better the next day.
02 -
- Do not overmix the meatball mixture or they will become dense and tough instead of tender.
- The couscous continues to absorb liquid as the soup sits so add a splash of broth when reheating leftovers.
03 -
- Grate the onion for the meatballs on the finest side of your box grater so it practically melts into the meat.
- Toast the dry spices in the oil for a few seconds before adding the wet ingredients to unlock their full flavor potential.