Name: Moroccan Meatball Soup
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: african
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

Directions

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.
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.
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.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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Moroccan Meatball Soup

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