Moroccan Meatball Soup

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