Mini Moroccan Meatball Couscous Soup
Imagine a steaming bowl of aromatic soup filled with tender mini meatballs, fluffy couscous, and a blend of spices that transport you straight to Morocco. This Mini Moroccan Meatball Couscous Soup is not only packed with flavor but also incredibly comforting. It’s the perfect dish for any occasion, whether you’re looking to impress guests or simply want a cozy meal at home.
Making the Meatballs
In a large bowl, combine the ground meat with half of the cumin, coriander, cinnamon, and a pinch of salt and pepper. Mix well and shape into small meatballs, about the size of a marble.
Chopping Vegetables
While the meatballs are resting, chop the onion, garlic, carrots, and celery. Having everything prepped and ready will make the cooking process smoother.
Preparing the Broth
If using store-bought broth, ensure it’s well-seasoned. If you prefer homemade, have it ready.
Cooking the Meatballs
Browning the Meatballs
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the meatballs in batches, browning them on all sides. This should take about 5 minutes per batch. Remove the meatballs and set them aside.
Tips for Even Cooking
Ensure the meatballs are evenly spaced in the pot and avoid overcrowding. This helps them cook evenly and develop a nice crust.
Making the Soup Base
Sautéing Vegetables
In the same pot, add another tablespoon of olive oil if needed and sauté the chopped onion, garlic, carrots, and celery until they are softened and fragrant, about 5-7 minutes.
Adding the Broth and Spices
Stir in the remaining cumin, coriander, cinnamon, paprika, ground ginger, and turmeric. Add the diced tomatoes (with their juice) and the broth. Bring to a simmer.
Incorporating the Meatballs
Simmering the Meatballs in the Broth
Return the browned meatballs to the pot. Simmer gently for about 20 minutes, allowing the meatballs to cook through and the flavors to meld together.
Achieving the Right Consistency
If the soup becomes too thick, add a bit more broth or water. If it’s too thin, let it simmer uncovered until it reaches the desired consistency.
Cooking the Couscous
Types of Couscous to Use
Traditional Moroccan couscous or Israeli couscous (pearled) both work well in this soup.
Adding Couscous to the Soup
Stir in the couscous and let it cook for about 5-7 minutes, or until it’s tender and has absorbed some of the soup’s flavors.
Simmering the Soup
Let the soup simmer on low heat for an additional 5-10 minutes, stirring occasionally. This allows all the ingredients to meld together beautifully.
Serving Suggestions
Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lemon, and a sprinkle of crumbled feta cheese. Serve with crusty bread or a simple green salad for a complete meal.
Variations of Moroccan Meatball Couscous Soup
Vegetarian Options
Replace the meatballs with plant-based meatballs or chickpeas for a vegetarian version. Use vegetable broth instead of chicken or beef broth.
Adding Different Proteins
Try using ground turkey or chicken for a lighter version. You can also add chunks of cooked lamb or beef for extra protein.
Adjusting Spice Levels
To make the soup spicier, add a pinch of cayenne pepper or red chili flakes. For a milder version, reduce the amount of spices.
Tips for the Best Moroccan Meatball Couscous Soup
- Enhancing Flavors: For a deeper flavor, add a splash of red wine or a touch of honey to balance the spices.
- Keeping Ingredients Balanced: Regularly taste the soup as it cooks and adjust the seasonings to ensure a balanced flavor profile.
Common Mistakes to Avoid
- Overcooking Meatballs: Cook the meatballs just until browned to avoid a dry texture.
- Overcooking Couscous: Add couscous towards the end of the cooking process to prevent it from becoming mushy.
FAQs
Can I use store-bought meatballs?
Yes, store-bought meatballs can be used to save time. Just make sure they are small in size.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can this soup be frozen?
Yes, this soup can be frozen. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
What other vegetables can I use?
You can add vegetables like zucchini, bell peppers, or spinach to enhance the soup’s flavor and texture.
How can I make it spicier?
Add more ground ginger, paprika, or a pinch of cayenne pepper to increase the heat. You can also add a chopped chili pepper.
Conclusion
Mini Moroccan Meatball Couscous Soup is a delightful and flavorful dish that brings the rich tastes of Moroccan cuisine to your table. With its tender meatballs, fluffy couscous, and aromatic spices, this soup is sure to become a family favorite. So, gather your ingredients and give this recipe a try—you won’t be disappointed!
Mini Moroccan Meatball Couscous Soup
![Mini Moroccan Meatball Couscous Soup](https://cheffrecipes.com/wp-content/uploads/2024/07/Mini-Moroccan-Meatball-Couscous-Soup-735x735.jpg)
Imagine a steaming bowl of aromatic soup filled with tender mini meatballs, fluffy couscous, and a blend of spices that transport you straight to Morocco. This Mini Moroccan Meatball Couscous Soup is not only packed with flavor but also incredibly comforting. It's the perfect dish for any occasion, whether you're looking to impress guests or simply want a cozy meal at home.
Ingredients
- Moroccan Meatballs:
- 1 teaspoon EACH: ground coriander AND ground cumin
- ½ teaspoon EACH: dried thyme AND curry powder (+ more)
- ¼ teaspoon EACH: ground turmeric AND chili powder
- ⅛ teaspoon EACH: ground cinnamon AND nutmeg
- Kosher salt + black pepper
- 2 tablespoons tomato paste
- 1 ½ lbs. ground lamb or beef
- Couscous Soup:
- 8 ounces pearl couscous
- 2 tablespoons olive oil, plus more
- 3 shallots, minced
- 8 cloves garlic, minced
- 4 cups chicken broth
- 3 ¾ cups water
- Chopped mint or parsley, for topping
Instructions
- MAKE MEATBALLS: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. In a medium bowl, combine the spices for the meatball, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix with a spoon, then add the tomato paste and ground meat and mix until *just* combined. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the parchment-lined baking sheet. Bake meatballs for 10-12 minutes or until cooked through.
- COUSCOUS: While the meatballs bake, heat a small drizzle of oil in a saucepan over medium heat. When hot, add the couscous and allow it to toast for 1-2 minutes. You’ll know it’s done when you smell it all toasty. Add a pinch of salt and 1 ¾ cups of water. Allow it to come to a boil, reduce the heat to low, cover and let cook for 8-10 minutes or until it absorbs all the water.
- SOUP: In a large soup pot or dutch oven, heat the oil over medium-high heat. Add the shallots and cook for 2 minutes before adding the garlic and sautéing for another 30 seconds. Add the chicken broth along with 2 cups of water and bring to a boil. Reduce the heat to low, and add the meatballs and couscous; let simmer for 10 minutes. Taste and adjust with seasonings as desired. I usually add another 1/4 teaspoon of curry powder Top with mint or parsley before serving.
Nutrition Information:
Amount Per Serving: Calories: 377