MOROCCAN MEATBALL SOUP

Moroccan Meatball Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh cilantro
1 bunch scallions, roughly chopped
1 pound lean ground beef
1 large egg, lightly beaten
2 tablespoons harissa
1 1/2 teaspoons ground cumin, plus more for topping
Kosher salt
1 tablespoon extra-virgin olive oil
4 carrots, cut into 1-inch pieces
4 cups low-sodium chicken broth
4 cups baby spinach
1/2 cup whole-wheat couscous

Steps:

Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.
Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

Nutrition Facts : Calories 400, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 120 milligrams, Sodium 522 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 34 grams, Sugar 4 grams