Moroccan Meatball Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 120 milligrams
- Sodium
- 522 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 7 grams
- Protein
- 34 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 40 min
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.