Wonderful Moroccan Meatball Soup
A tasty Moroccan meatball couscous soup. A tasty stock spiced with Moroccan flavors with meatballs and Israeli couscous. This soup is so warm and consoling. It very well may be made with ground sheep or hamburger that is prepared and heated. The pearl couscous combines flawlessly and makes this soup so rich and delightful!
- 1 1/2 cups fresh cilantro
- 1 bunch scallions, roughly chopped
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons harissa
- 1 1/2 teaspoons ground cumin, plus more for topping
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 4 carrots, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 4 cups baby spinach
- 1/2 cup whole-wheat couscous
- Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree.
- Move half of the blend to a huge bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt.
- Blend in with your hands until just combined. Structure into twenty 1-inch meatballs.
- Heat the olive oil in a large pot over medium heat.
- Add the carrots and cook, stirring, until they begin browning, for 4 to 5 minutes.
- Mix in the leftover cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, around 1 minute.
- Mix in the chicken broth and 2 cups water; bring to a stew and cook 2 minutes.
- Tenderly drop in the meatballs and stew until nearly cooked through, for 7 to 8 minutes.
- Add the spinach and couscous to the soup and cook until the couscous is tender, around 5 minutes.
- Mix in the leftover 1/2 cup cilantro and season with salt.
- Sprinkle with more cumin before serving.