Moroccan Meatball Soup
This hearty soup boasts savory meatballs, aromatic vegetables, fresh spinach, and little pearls of tender couscous. The broth is scented with cinnamon and the soup is served with a generous amount of fresh cilantro and green onions.
I made the meatballs from scratch, and they’re spiked with fresh parsley and mint! That means the meatballs add tremendous flavor to the soup and they partner perfectly with the spices in the broth. If you’d rather use frozen meatballs to save time, go for it.
The broth in this soup is extra flavorful and the hint of cinnamon adds depth and warmth. The cool thing about the cinnamon in this recipe is that it’s really not detected, it just brings out the earthy qualities of the soup, and marries well with the aromatic vegetables and fresh herbs.
If desired, you can swap in your favorite pasta shape. Since it’s a soup recipe, smaller pasta shapes (such as orzo and acini de pepe) are preferred. For a gluten-free soup, you can also use rice.
I halved the meatballs after roasting and before adding to the soup. You can leave them whole if you want.
Moroccan Meatball Soup
Ingredients
For the Meatballs
- 2 pounds lean ground beef
- 1/2 cup diced red onion
- 3-4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
For the Soup
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon ground cumin
- Pinch of cinnamon
- 4 cups beef broth
- 1 cup couscous
- 4 cups baby spinach leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped green onions
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- To make the meatballs, in a large bowl, combine the beef, onion, garlic, fresh parsley, mint, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Mix well and shape the mixture into 32 to 36 meatballs. Transfer the meatballs to the prepared pan and roast for 20 to 25 minutes, until browned and cooked through. If desired, halve the meatballs when they’re cool enough to handle.
- Heat the olive oil in a large stock pot or saucepan over medium-high heat. Add the carrots and celery and cook for 3 to 5 minutes, until soft. Add the cumin and cinnamon and toss to coat. Cook for 30 seconds, until the spices are fragrant.
- Add the broth and bring to a low boil. Add the couscous and cook for 3 minutes. Add the roasted meatballs and spinach and cook for 3 to 4 more minutes, until the couscous is tender.
- Remove the pan from the heat and fold in the fresh cilantro and green onions. Season to taste with salt and black pepper and serve.