Moroccan Lamb Meatball & Couscous Soup

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Moroccan Lamb Meatball & Couscous Soup

Israeli couscous has bigger pearls than Moroccan couscous, and it still cooks very quickly, adding heartiness and texture to this soup. The meatballs also make a delicious dinner on their own, served over a bed of couscous.

 

Moroccan Lamb Meatball & Couscous Soup

 

For the meatballs:

1 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp. curry powder

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/8 tsp. dry mustard

1/8 tsp. chili powder

Pinch of ground cinnamon

Salt and freshly ground pepper

1 lb. (500 g.) ground lamb

2 Tbs. tomato paste

 

1 cup (6 oz./185 g.) Israeli couscous

3 Tbs. olive oil

2 shallots, minced

5 cloves garlic, minced

3 cups (24 fl. oz./750 ml.) chicken broth

1 Tbs. chopped mint

 

To make the meatballs, preheat the oven to 375ºF (190ºC). Oil a baking sheet. In a small bowl, combine the coriander, cumin, curry powder, oregano, thyme, mustard, chili powder, and cinnamon. Stir in 1/2 teaspoon salt. Add the lamb and tomato paste and mix to combine with your hands. For each meatball, scoop up 1 teaspoon of the lamb mixture, form into a meatball, and place on the prepared pan. Bake until the meatballs are cooked through, about 10 minutes.

 

In a small saucepan, bring 1 1/4 cups (10 fl. oz./310 ml.) water to a boil over high heat. Add the couscous, reduce the heat to low, cover, and cook until all the liquid is absorbed, 8-10 minutes.

 

Meanwhile, in a large, heavy pot, warm the oil over medium-high heat. Add the shallots and garlic and saute for 1 minute. Add the broth and bring to a boil. Reduce the heat to low and add the meatballs and couscous and simmer for 10 minutes. Remove from the heat. Stir in the mint, season with salt and pepper, and serve. Serves 4-6.


Williams-Sonoma Soup of the Day
Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.

 

9 comments about “Moroccan Lamb Meatball & Couscous Soup

  1. Moroccan Lamb Meatball and Couscous soup | What's Annie Cooking

  2. Michele

    We substituted ground turkey for lamb and quinoa for cous cous (we went with what we had) and this recipe still came out a winner. I doubled the recipe, hoping for leftovers (we are a family of 5) but there were none! The kids, 10, 12 and 15, asked me to keep this one in the recipe box!

    Reply
  3. Flying into Friday | The Boudica Files

    1. Williams-Sonoma Post author

      Hi Lircha, this recipe features Israeli couscous, which has bigger pearls than the more familiar Moroccan couscous. Both varieties are delicious!

      Reply
      1. .

        I actually prefer the isreali pearl couscous more, I feel it has a more pasta like texture and more substance.

        Reply
  4. RHirsch

    Love this – my boyfriend and I have made this three times in the last couple weeks. It’s happened to the point where we’re considering making single-servings of the spice blend ahead of time so we can dump it in. The tiny lamb meatballs (super easy, super flavorful), the chicken broth, and the Israeli couscous all fit together so perfectly. We like to pair it with a rustic, crusty country bread. It’s the perfect choice for a quick weeknight meal.

    Avoid overcooking the lamb – and since they’re small, they cook quickly, otherwise they’ll get tough!

    Reply
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  6. Moroccan Lamb Meatball & Couscous Soup | dolce vita verde

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