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Moroccan Meatball Couscous Soup

Moroccan Meatball Couscous Soup
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Moroccan Meatball Couscous Soup is a hearty and aromatic dish that combines tender spiced meatballs, fluffy couscous, slow-simmered vegetables, and fragrant Moroccan spices. Perfect for cozy meals, this comforting soup delivers an authentic North African flavor with a nutritious and balanced blend of protein, vegetables, and grains.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or lamb
  • 2 cloves garlic, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • 1 tbsp olive oil (for mixing and browning)

Vegetables and Broth

  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 cups vegetable or chicken broth
  • 1 tbsp olive oil (for sautéing)

Spices

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika

Couscous and Herbs

  • 1 cup couscous
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Prepare the Meatball Mixture: In a bowl, combine ground meat with chopped garlic, parsley, spices like cumin and coriander, salt, pepper, and a dash of olive oil. Mix gently until just combined, then shape into small bite-sized meatballs.
  2. Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and brown them on all sides. Don’t cook through yet because they will finish cooking in the broth.
  3. Sauté the Vegetables: Remove the meatballs and set aside. In the same pot, add diced onions, carrots, and zucchini. Cook until softened, then stir in garlic, ginger, and Moroccan spices to release their aromas.
  4. Simmer the Soup: Add chopped tomatoes and broth to the pot. Return the browned meatballs to the pot, bring to a gentle boil, then reduce heat and let the soup simmer for 25-30 minutes to blend the flavors and cook the meatballs through.
  5. Add Couscous and Fresh Herbs: Stir in the couscous, cover the pot, and let it sit off the heat for about 5 minutes until couscous is fluffy and tender. Finish with fresh parsley and cilantro for a bright, fresh flavor burst.

Notes

  • Meatball Size Matters: Make meatballs small so they cook evenly and quickly in the soup.
  • Brown Meatballs Thoroughly: Browning adds depth and caramelized flavor, which enriches the broth.
  • Don’t Overcook Couscous: Add couscous off the heat to avoid mushiness and maintain texture.
  • Use Fresh Spices: Freshly ground spices really elevate the authentic taste.
  • Customize Salt Carefully: Taste after simmering as broth and meatballs contribute natural saltiness.

Nutrition

Keywords: Moroccan soup, meatballs, couscous, Moroccan spices, comforting meal, North African cuisine

Find it online: https://sophiespace.com/moroccan-meatball-couscous-soup/