30-Minute Moroccan Meatball Soup Recipe: This Ground Beef Recipe Is Full of Flavor by Donna John
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No matter how hot it is outside, it's always soup season to me. Soup is one of my favorite things – year 'round. This Moroccan meatball soup recipe caught my eye not only because it uses ground beef (my freezer is full of it), but that it uses harissa, which is a favorite ingredient of mine.
This flavoful Moroccan meatball soup recipe is easy to prepare and on the table in about 30 minutes. Serve with hot, crusty bread and a salad for lunch or dinner. You could substitute ground turkey or ground chicken.
Cuisine: Moroccan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 1/2 cups chopped fresh cilantro (divided)
- 1 bunch green onions, chopped (about 5 or 6)
- 1 pound ground beef
- 1 egg
- 2 tablespoons harissa (divided)
- 1 1/2 teaspoons ground cumin (divided)
- 1 tablespoon olive oil
- 4 carrots, diced
- 2 cups low-sodium chicken broth
- 2 cups water
- 4 cups chopped fresh spinach or kale
- 1/2 cup couscous
Here's how to make it:
- Put 1 cup of the cilantro and the green onions into a mini food processor or blender and pulse until coarsely chopped. Put half of the mixture into a bowl. Add the ground beef, egg, 1 tablespoon of the harissa, 1/2 teaspoon of the cumin and salt, to taste. Mix until just combined. Form into approximately 20 1-inch meatballs.
- Heat the olive oil in a soup pot. Add the carrots and cook until they begin to brown, about 5 minutes. Add the remaining cilantro mixture, remaining harissa and cumin. Cook, stirring, about 1 minute.
- Add the chicken broth and water. Bring to a simmer and add the meatballs. Gently simmer until cooked through, about 8 minutes.
- Add the spinach and couscous. Cook until couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup of cilantro. Season with salt and pepper, to taste.
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