Description
This Moroccan Meatball Couscous Soup is a hearty and aromatic dish featuring spiced meatballs simmered in a flavorful broth with vegetables and pearl couscous, garnished with fresh herbs and a splash of lemon juice. It combines traditional North African spices like cumin, coriander, cinnamon, and turmeric for a warming and satisfying soup perfect for any season.
Ingredients
Scale
Meatballs
- 1 pound ground beef or lamb
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- 6 cups beef or chicken broth
- 1 cup canned diced tomatoes
- ½ cup small pearl couscous
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- Juice of 1 lemon
Instructions
- Prepare Meatballs: In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, cumin, coriander, paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined. Shape the mixture into small, 1-inch meatballs.
- Brown Meatballs: Heat olive oil in a large pot over medium heat. Lightly brown the meatballs on all sides until they develop a nice crust but are not cooked through. Remove meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cinnamon, ground turmeric, and ground ginger. Cook for about 1 minute to release their aromas, being careful not to burn the spices.
- Add Liquids and Simmer: Pour in the beef or chicken broth along with the canned diced tomatoes. Bring the mixture to a gentle simmer.
- Cook Meatballs in Soup: Return the browned meatballs to the pot. Let them simmer in the broth for 15 minutes, allowing them to cook through and absorb the flavors.
- Add Couscous: Stir in the pearl couscous and continue to cook for an additional 8 to 10 minutes until the couscous is tender and cooked through.
- Finish and Serve: Stir in the chopped fresh cilantro, chopped fresh parsley, and the juice of one lemon to brighten the soup. Serve hot for best flavor.
Notes
- For a spicier version, add a pinch of cayenne pepper or a spoonful of harissa paste to the soup.
- This soup can be made ahead and stored in the refrigerator for up to 2 days; add the couscous just before reheating to prevent it from overcooking and becoming mushy.
- To make the recipe gluten-free, opt for gluten-free breadcrumbs and couscous substitutes like millet or quinoa if desired.
