Moroccan Lamb Meatball & Israeli Couscous Soup

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!

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Moroccan Lamb Meatball & Israeli Couscous Soup

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 45 1x

Ingredients

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
  • 34 T olive oil
  • 2 shallots, minced
  • 7 cloves garlic, minced
  • 4 c chicken broth
  • 115 oz can fire roasted diced tomatoes
  • Salt + Pepper, to taste
  • Fresh Mint or Parsley, as garnish
Scale

Instructions

  1. Pre-heat oven to 375 and line baking sheet with foil or parchment paper.  If using foil, grease with oil.
  2. Add lamb to a large mixing bowl along with spices and tomato paste; mix together using your hands until really well combined.
  3. 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).
  4. 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.
  5. 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.
  6. Pour in chicken broth and diced tomatoes; bring to a boil.  Stir in cooked meatballs and couscous, and season with salt and pepper.
  7. Garnish with fresh mint and serve!
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