Mini Moroccan Meatball Couscous Soup

Ingredients

• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)dried thyme
• 2.5 ml (1/2 teaspoon), plus morecurry powder
• 1.25 ml (1/4 teaspoon)ground turmeric
• 1.25 ml (1/4 teaspoon)chilli powder
• 0.6 ml (1/8 teaspoon)ground cinnamon
• 0.6 ml (1/8 teaspoon)nutmeg
• To tastekosher salt and black pepper
• 30 ml (2 tablespoons)tomato paste
• 680 g (1 1/2 lb)ground lamb or beef
• 225 g (8 oz)pearl couscous
• 30 ml (2 tablespoons), plus moreolive oil
• 3shallots, minced
• 8 clovesgarlic, minced
• 960 ml (4 cups)chicken broth
• 900 ml (3 3/4 cups)water
• To tastechopped mint or parsley, for topping

Instructions

1. 1

   Bake the meatballs

   Place a rack in the centre of the oven and heat it to 190°C (375°F). Line a baking sheet with parchment. In a medium bowl, stir together the meatball spices, 5 ml (1 teaspoon) kosher salt and 2.5 ml (1/2 teaspoon) black pepper. Mix in the tomato paste and ground meat just until combined. Scoop about 5 ml (1 teaspoon) of mixture at a time, roll into balls and arrange on the tray. Bake for 10–12 minutes, until cooked through.

2. 2

   Cook the couscous

   While the meatballs bake, heat a small drizzle of oil in a saucepan over medium heat. Add the couscous and toast for 1–2 minutes, until fragrant. Add a pinch of salt and 420 ml (1 3/4 cups) water. Bring to a boil, turn the heat to low, cover and cook for 8–10 minutes, until the water has been absorbed.

3. 3

   Simmer the soup

   Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the shallots and cook for 2 minutes, then add the garlic and sauté for 30 seconds. Pour in the chicken broth and 480 ml (2 cups) water and bring to a boil. Lower the heat, add the meatballs and cooked couscous, and simmer for 10 minutes. Taste and adjust the seasoning as desired; the recipe suggests adding another 1.25 ml (1/4 teaspoon) curry powder. Top with mint or parsley to serve.

What is Moroccan meatball couscous soup?

This is a Moroccan-inspired soup of small, warmly spiced meatballs in broth with pearl couscous. Its combination of cumin, coriander, turmeric and cinnamon gives the meat a fragrant seasoning, while tomato paste adds savoury depth.

Pearl couscous, also known as Israeli couscous, is a small toasted pasta rather than a grain. Cooking it separately before adding it to the soup helps it keep a pleasantly chewy bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 26g protein, 35g carbs, 29g fat.

The pearl couscous and tomato paste contribute most of the carbohydrates, while the meat supplies protein and much of the fat; olive oil adds further fat. Pair a bowl with a fresh salad or extra vegetables if you would like more produce alongside it.

Seasoning the meatballs

Spice mix: coriander and cumin form the savoury base, with thyme, curry powder, turmeric, chilli, cinnamon and nutmeg adding layers of warmth. Tomato paste helps bind the seasoning to the meat and brings a concentrated tomato flavour.

Gentle mixing: combine the meat with the seasoning only until it comes together. Overworking it can make the little meatballs dense rather than tender.

Making small, tender meatballs

Small portions: the recipe uses about a teaspoon of mixture per ball, so they cook quickly and fit easily on a spoon. Keep them similar in size to help them finish baking at the same time.

Doneness: bake until cooked through, following the 10–12 minute guide. If you are unsure, check a meatball from the centre of the tray before adding the batch to the soup.

Toasting the pearl couscous

Toast first: briefly warming the couscous in a little oil develops a toasty aroma. Stir it as it heats so it colours evenly without catching.

Cook separately: simmer it covered in water until the liquid is absorbed, then add it to the broth. This makes it easier to avoid overcooking the couscous while the soup simmers.

Building the broth

Aromatic base: soften the shallots for 2 minutes before adding the garlic for its shorter 30-second sauté. This order lets the shallots start to soften without leaving the garlic on the heat too long.

Final simmer: once the broth boils, lower the heat before adding the meatballs and couscous. Give everything 10 minutes together so the flavours mingle, then taste and adjust the seasoning.

Serving the soup

Finish each serving with chopped mint or parsley for a fresh, herbal contrast to the rich broth and spiced meat. The herbs are added at the end so their flavour stays bright.

This soup can stand on its own as a filling meal. For a lighter-feeling plate, serve it with a crisp salad or simply add extra fresh herbs.

Recipe notes & tips

• Use a small scoop or teaspoon to keep the meatballs close in size.
• Mix the meatball ingredients just until combined for a more tender texture.
• Toast the couscous until fragrant, stirring so it does not catch on the pan.
• Keep the couscous covered while it cooks so the water absorbs evenly.
• Taste the broth after simmering before adding extra curry powder or salt.
• Add the chopped herbs just before serving for the freshest flavour.

Variations

• Choose lamb: use ground lamb for a richer, more pronounced flavour.
• Choose beef: use ground beef for a familiar, savoury alternative.
• Adjust the heat: add a little more chilli powder if you prefer a hotter broth.
• Use fresh herbs: finish with mint, parsley or a mixture of both.
• Make it ahead: cook the couscous separately and add it to each bowl before ladling over the soup.

Common mistakes to avoid

• Overmixing the meat: it can make the meatballs firm; stop as soon as the ingredients are combined.
• Uneven meatballs: different sizes cook at different rates; portion them with the same teaspoon measure.
• Skipping the toast: untoasted couscous misses a nutty note; warm it in oil until fragrant.
• Boiling the soup throughout: a hard boil can make the meatballs rough; reduce the heat for the final simmer.
• Adding couscous too early: it can soften too much; cook it separately and add it for the 10-minute simmer.
• Seasoning without tasting: broth and curry powders vary; taste the finished soup before adjusting.

How to store

Refrigerate leftovers in a covered container for up to 3 days. The couscous will continue to absorb broth, so add a splash of water or stock when reheating gently on the hob or in the microwave until piping hot.

Frequently asked questions