Moroccan Meatball Couscous Soup Recipe

Ingredients

Meatballs:

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon curry powder

1/2 teaspoon dried thyme

1/4 teaspoon turmeric

1/8 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon chili powder

salt and pepper to taste

2 tablespoons tomato paste

1.5 lb. ground lamb or beef

Soup:

8 oz Israeli (pearl) couscous

3 tablespoons olive oil + 2 teaspoons

3 shallots, minced

8 cloves garlic, minced

4 cups chicken or vegetable broth

3 3/4 cups water

Chopped mint or parsley, for serving

Instructions

For the meatballs. Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.
While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.
In a large pot or dutch oven, heat the 3 tablespoons of oil oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.