Moroccan Lamb Meatball & Israeli Couscous Soup

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For the meatballs:

For the Soup:



  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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