Moroccan Meatball and Couscous Soup

This soup is loaded with flavorful meatballs and couscous. It's a little spicy and very herbaceous.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees F.

Step 2

Combine all seasonings in a bowl. Set aside.

Step 3

Combine ground beef, harissa paste, fresh parsley, 1/4 of a yellow onion, and all of the ingredients from the seasoning mixture section. Use hands to combine well.

Step 4

Form into meatballs. This makes about 32 meatballs.

Step 5

Place meatballs on a lightly-oiled baking sheet and bake for about 10 minutes.

Step 6

Meanwhile, heat olive oil in a Dutch oven or large pot over medium heat. Add 3/4 of a yellow onion. Cook for 5 minutes, stirring occasionally. Add garlic and cook another 2 minutes. Optionally, add harissa paste, stir to combine, and cook 2 more minutes.

Step 7

Pour in chicken broth and add baked meatballs. Bring to a boil and add pearl couscous. Season to taste with salt and pepper.

Step 8

Cook for about 10 minutes, stirring occasionally, until the couscous is cooked. Squeeze in the juice of 1 lime. Season to tate with salt and pepper.

Step 9

Divide among bowls and serve with fresh chopped parsley and mint.

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