Moroccan Meatball Soup

If you’ve been trying to be healthy for the new year, this could be a good recipe for you. It was satisfying but full of vegetables and not full of the foods we should eat in moderation. With a bit of couscous and meatballs, along with some tasty seasoning, this dish is easy and yet so tasty! We all liked it and it is perfect for a cold day or even a warm day since it doesn’t need the oven.

As I write this, I am still writing in pre-baby mode and we had our first day in the 30s since earlier in the year. So chilly! We broke out the down comforter and are gearing up for the colder days ahead. I’m debating if we should turn on the gas for our fireplace or leave it off since the Fudgelet doesn’t always play right in front of it anymore…but his toys still end up in front of it a bunch. What are you doing with chilly weather?

Directions for Moroccan Meatball Soup

Adapted from the Food Network Magazine

  • 1.5 cups fresh cilantro
  • 3-4 green onions, roughly chopped
  • 1 pound lean ground beef
  • 1 egg
  • Red pepper flakes (to taste) or harissa
  • 1.5 teaspoons ground cumin
  • Kosher salt
  • Oil
  • 5-6 carrots, chopped
  • Black pepper
  • 4 cups chicken broth
  • 2 cups water
  • 1 large package baby spinach (or about 5 cups)
  • 1/2 cup couscous

In a food processor, process 1 cup cilantro with the green onions. Place half in a large bowl and mix it together with the beef, egg, red pepper flakes, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Stir together and form into 1-inch meatballs.

Heat some oil in a large pot over medium heat. Add the carrots and stir while cooking until they start to brown and soften (5-6 minutes). Stir in the remaining cilantro puree from before, more red pepper flakes if desired, the remaining cumin, and some black pepper.

Cook for about 1 minute, then add the chicken broth and water. Bring to a simmer and cook for 2 minutes, then add the meatballs and simmer for another 7-8 minutes.

Add the spinach and couscous, cooking until the couscous is cooked through (about 5 minutes). Stir in the remaining cilantro and season to taste with salt, pepper, and more cumin if desired.

Directions for Moroccan Meatball Soup (without pictures)

Adapted from the Food Network Magazine

  • 1.5 cups fresh cilantro
  • 3-4 green onions, roughly chopped
  • 1 pound lean ground beef
  • 1 egg
  • Red pepper flakes (to taste) or harissa
  • 1.5 teaspoons ground cumin
  • Kosher salt
  • Oil
  • 5-6 carrots, chopped
  • Black pepper
  • 4 cups chicken broth
  • 2 cups water
  • 1 large package baby spinach (or about 5 cups)
  • 1/2 cup couscous

In a food processor, process 1 cup cilantro with the green onions. Place half in a large bowl and mix it together with the beef, egg, red pepper flakes, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Stir together and form into 1-inch meatballs.

Heat some oil in a large pot over medium heat. Add the carrots and stir while cooking until they start to brown and soften (5-6 minutes). Stir in the remaining cilantro puree from before, more red pepper flakes if desired, the remaining cumin, and some black pepper. Cook for about 1 minute, then add the chicken broth and water. Bring to a simmer and cook for 2 minutes, then add the meatballs and simmer for another 7-8 minutes. Add the spinach and couscous, cooking until the couscous is cooked through (about 5 minutes). Stir in the remaining cilantro and season to taste with salt, pepper, and more cumin if desired.

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