Moroccan Meatball Soup

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

1 1/2 cups fresh cilantro

1 bunch scallions, roughly chopped

1 pound lean ground beef

1 large egg, lightly beaten

2 tablespoons harissa

1 1/2 teaspoons ground cumin, plus more for topping

Kosher salt

1 tablespoon extra-virgin olive oil

4 carrots, cut into 1-inch pieces

4 cups low-sodium chicken broth

4 cups baby spinach

1/2 cup whole-wheat couscous

1 1/2 cups fresh cilantro

1 bunch scallions, roughly chopped

1 pound lean ground beef

1 large egg, lightly beaten

2 tablespoons harissa

1 1/2 teaspoons ground cumin, plus more for topping

Kosher salt

1 tablespoon extra-virgin olive oil

4 carrots, cut into 1-inch pieces

4 cups low-sodium chicken broth

4 cups baby spinach

1/2 cup whole-wheat couscous

Directions

  1. Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.
  2. Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
  3. Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.
  1. Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.
  2. Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
  3. Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Moroccan Meatballs

Moroccan Meatballs with Eggs

Meatball Soup

Moroccan Spiced Chickpea Soup

Moroccan Chicken and Vegetable Soup

Mini Meatball Soup

Italian Meatball Soup

Mexican Meatball Soup