The temps are starting to drop here in Dallas, so soup season is so ON. I’m a year round soup kinda gal, but when it’s cold outside, I’d be cool eating soup every.single.day. And all I gotta say is this soup here, my friends, is divine and you need it in your life ASAP.
Moroccan spiced lamb meatballs are baked to perfection and then tossed in a light and delicious broth with fluffy Israeli couscous. We topped it all off with fresh mint (I’ve used parsley when I didn’t have mint and that works also!) Baking the meatballs helps to evenly cook them, get a slight crisp on the outside while still maintaining a nice & juicy center.
Seriously perfect for a cozy night in! Makes delicious leftovers as well–Enjoy!Print
Moroccan Lamb Meatball & Israeli Couscous Soup
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4-5 1x
For the meatballs:
- 1 lb ground lamb
- 2 T tomato paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/8 tsp dry mustard
- 1/8 tsp chili powder
- Salt + pepper
For the Soup:
- 8 oz israeli couscous
- 3–4 T olive oil
- 2 shallots, minced
- 7 cloves garlic, minced
- 4 c chicken broth
- 1–15 oz can fire roasted diced tomatoes
- Salt + Pepper, to taste
- Fresh Mint or Parsley, as garnish
- Pre-heat oven to 375 and line baking sheet with foil or parchment paper. If using foil, grease with oil.
- Add lamb to a large mixing bowl along with spices and tomato paste; mix together using your hands until really well combined.
- Using a cookie scooper, roll lamb mixture into 1 inch balls and place onto baking sheet. Bake for about 15-17 minutes, until cooked (plus/minus a few minutes depending on the size of your meatballs).
- While the meatballs are cooking, bring 3 1/2 c of water to a boil in a medium saucepan. When boiling, add couscous, reduce heat, cover and simmer for 15 minutes, or until water has been absorbed and couscous is cooked. Stir every few minutes.
- Now add oil to a large dutch oven or stock pot over medium high heat; add shallots and garlic, and cook for 1-2 minutes, until soft and fragrant.
- Pour in chicken broth and diced tomatoes; bring to a boil. Stir in cooked meatballs and couscous, and season with salt and pepper.
- Garnish with fresh mint and serve!