Moroccan Meatball Soup

Moroccan Meatball Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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An excellent hearty soup for cold winter nights.

  • Meatballs
  • 1 Pound Ground Lamb
  • 2 Teaspoons Tomato Paste
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • 1/4 Teaspoon Harissa Powder
  • 1/4 Teaspoon Turmeric
  • 1/4 Teaspoons Dried Oregano
  • 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Soup
  • 1 Cup Israeli Couscous
  • 4 Tablespoons Olive Oil
  • 3 Shallots (Minced)
  • 6 Garlic Cloves (Minced)
  • 5 Cups Chicken Broth
  • 15 Ounces Diced Tomatoes
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Fresh Parsley Or Fresh Mint For Garnish (Optional)
  • Harissa Paste For Garnish (Optional)
  1. Preheat oven to 375 degrees.
  2. Line rimmed baking sheet with parchment papers. Set aside.
  3. In large-size bowl combine lamb with tomato paste, coriander, cumin, harissa, turmeric, oregano, thyme, garlic powder, kosher salt, and pepper. Mix well. Roll meatballs into 1-inch balls. Place on prepared baking sheet. Place in oven 15 minutes until cooked.
  4. In medium-size pot bring 3 1/2 Cups water to boil. Add couscous and cover with lid. Turn heat down to simmer and cook 15 minutes until water has been absorbed and couscous is cooked. Occasionally stir while cooking.
  5. In large-size pot or Dutch oven add olive oil over a medium-high heat. Add shallots and garlic. Cook 1 minute until soft. Add chicken broth and tomatoes. Bring to boil. Add cooked meatballs and couscous. Season with kosher salt and pepper.
  6. Ladle into bowls and garnish with parsley, mint and a dollop of harissa paste.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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