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Mini Moroccan Meatball Couscous Soup Recipe
Ben Carraoli

Mini Moroccan Meatball Couscous Soup Recipe

I can’t tell you how much I love this Mini Moroccan Meatball Couscous Soup. The first time I made it, the bold spices, tender meatballs, and velvety couscous had me hooked. There’s something so magical about the way cinnamon, cumin, and a hint of turmeric come together to create that perfect balance of warmth and flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Calories: 377
Ingredients Method

Ingredients
  

  • For the Moroccan Meatballs
  • 1 teaspoon ground coriander: Adds an earthy citrusy flavor.
  • 1 teaspoon ground cumin: Brings warm nutty undertones to the meatballs.
  • ½ teaspoon dried thyme: A touch of aromatic herbiness.
  • 1 teaspoon curry powder: Infuses the mixture with true Moroccan essence.
  • ½ teaspoon turmeric: A subtle kick of bitterness and gorgeous color.
  • ¼ teaspoon chili powder: Just enough to awaken your taste buds.
  • ¼ teaspoon cinnamon: Lends a surprising hint of sweetness.
  • A pinch of nutmeg: Deepens the warmth of the spices.
  • 1 teaspoon kosher salt: Enhances all the beautiful flavors.
  • ½ teaspoon black pepper: Adds just the right amount of spice.
  • 1 tablespoon tomato paste: Helps bind the meat and adds a rich umami touch.
  • 1 pound ground lamb or beef: Juicy and flavorful for tender meatballs.
  • For the Couscous Soup
  • 1 cup pearl couscous: Gives the soup a lovely chewy texture.
  • 2 tablespoons olive oil: Used for toasting couscous and cooking the soup base.
  • 2 medium shallots finely chopped: Sweet and delicate, perfect for the base of the soup.
  • 3 garlic cloves minced: Packs a punch of bold flavor.
  • 4 cups chicken broth: The foundation for a flavorful soup.
  • 1 cup water: Balances the flavors without overpowering.
  • Chopped mint or parsley for garnish: Bright and fresh to finish the dish.

Method
 

  1. Preheat your oven to 375°F. Combine all the spices, salt, pepper, tomato paste, and ground lamb in a mixing bowl. Gently mix everything together until combined but not overworked. Roll the mixture into small, bite-sized meatballs using a melon baller or spoon. Line them up on a parchment-lined baking sheet and bake for 12 minutes, or until they’re golden brown and cooked through.
  2. Drizzle olive oil into a small saucepan and heat over medium. Stir in the pearl couscous and toast for around 2 minutes, just until it starts to smell nutty. Add water with a pinch of salt and bring it to a boil. Lower the heat, cover, and simmer for about 8-10 minutes until the couscous is tender and the water is absorbed. Fluff it with a fork to keep it light and airy.
  3. Heat olive oil in a large Dutch oven over medium heat. Toss in the shallots and sauté until softened, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Pour in the chicken broth and water, then bring to a gentle boil. Add the baked meatballs and cooked couscous to the pot. Lower the heat and simmer everything together for 10 minutes, so the flavors blend beautifully.
  4. Once the soup is ready, spoon it into bowls and top with a sprinkle of fresh mint or parsley for vibrant color and freshness. Add a slice of crusty bread or pita on the side for an extra special touch. The broth-soaked bread is absolutely divine!