Moroccan Meatball Couscous Soup (Printable)
Spiced mini beef meatballs with tender vegetables and fluffy couscous in a fragrant Moroccan-style broth.
# What You’ll Need:
→ Meatballs
01 - 10.5 oz ground beef or lamb
02 - 1 small onion, finely grated
03 - 1 garlic clove, minced
04 - 1 tbsp chopped fresh parsley
05 - 1 tbsp chopped fresh cilantro
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
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, 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
# How To Make It:
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 combined. 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 minced garlic, diced carrot, celery, and zucchini. Cook for an additional 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in ground cumin, paprika, turmeric, ground ginger, and cayenne pepper if using. Cook for 1 minute, stirring constantly, until the spices are fragrant and coats the vegetables evenly.
04 - Pour in the chicken or vegetable broth along with the canned diced tomatoes and their juices. Bring the mixture to a rolling boil over medium-high heat, scraping up 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 let simmer for 20 minutes until the meatballs are cooked through and the vegetables are fork-tender.
06 - Stir in the instant couscous. Remove the pot from heat, cover tightly, and let stand for 5 to 7 minutes until the couscous has absorbed the broth and is tender. Season with salt and pepper to taste.
07 - Ladle the hot soup into serving bowls. Garnish each portion with fresh cilantro or parsley and serve immediately alongside lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- The tiny meatballs soak up the broth like little sponges and deliver flavor in every single bite.
- It feels like a complex tagine but comes together in under an hour on your own stove.
- The couscous cooks right in the broth, so there is zero extra work and maximum comfort.
02 -
- Do not overmix the meatball mixture or they will become dense and tough instead of tender and light.
- Adding the meatballs to a fully boiling broth and then immediately lowering the heat prevents them from breaking apart during cooking.
03 -
- Wet hands between every few meatballs to keep the mixture from sticking and to get perfectly round shapes every time.
- Letting the soup rest off the heat for five extra minutes before serving makes the broth taste significantly richer and more complex.