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Moroccan Meatball Couscous Soup

Moroccan Meatball Couscous Soup


  • Author: Amelia
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free (if using gluten-free couscous alternative)

Description

Moroccan Meatball Couscous Soup is a comforting and hearty dish featuring tender spiced meatballs, fragrant Moroccan spices, fresh vegetables, and fluffy couscous in a savory broth. Perfect for cozy meals year-round, this soup delivers warmth and exotic flavors in a simple one-pot recipe that can be customized to suit various dietary preferences.


Ingredients

Scale

Meatballs

  • 1 lb ground beef or lamb
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup breadcrumbs or 1 egg (for binding)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste

Soup Base & Vegetables

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 2 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 6 cups chicken or vegetable broth
  • Salt and pepper to taste

Couscous & Finishing

  • 1/2 cup fine or medium-grain couscous
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lemon

Optional Garnishes

  • Extra virgin olive oil (for drizzling)
  • Toasted almonds (for crunch)
  • Additional chopped fresh herbs

Instructions

  1. Prepare the Meatballs: Combine ground meat with minced garlic, chopped parsley, breadcrumbs or egg, spices (cumin, coriander, paprika, turmeric, cinnamon), salt, and pepper. Mix well and shape into small, 1-inch diameter meatballs for even cooking.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until soft and fragrant, forming a flavorful base for the soup.
  3. Build the Broth: Add chopped tomatoes, carrots, zucchini, and spice mix to the pot. Stir well, then pour in the chicken or vegetable broth. Bring to a gentle simmer to allow flavors to meld.
  4. Cook the Meatballs: Gently add the prepared meatballs into the simmering broth. Let cook for 15-20 minutes until meatballs are fully cooked and infused with the broth’s flavor.
  5. Add the Couscous: Stir in the couscous a few minutes before serving. Allow it to absorb some broth and soften, adding texture without overpowering the soup.
  6. Finish With Fresh Herbs and Lemon: Remove the pot from heat. Stir in chopped parsley, cilantro, and squeeze in fresh lemon juice to brighten and balance the spices.

Notes

  • Make meatballs about 1-inch in diameter to ensure even and quick cooking.
  • Toast spices lightly before adding for deeper aromatic flavor.
  • Add couscous last and cook briefly to maintain its delicate texture.
  • Add fresh herbs just before serving for the best flavor.
  • Adjust broth quantity or couscous amount to change soup thickness.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 320
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 65mg

Keywords: Moroccan, meatball soup, couscous soup, spicy soup, one-pot meal, comfort food, Moroccan spices, healthy soup, easy dinner