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Honestly this is not my kind of meal, it’s the things you do for people you love. My husband’s favorite flavors are cumin, cilantro and scallions. I mean it doesn’t get more simple than that. I’m not a huge fan of any of those flavors and usually just compromise by sprinkling on cumin to his dish only. Since this was for his lunches he got the whole dish to himself. While the soup smelled really good, I didn’t eat it so todays review comes from him. I didn’t have harissa on hand so I substituted Chile paste. 

His comments where that it’s really good and hearty. A little too much liquid so he dumped some out, but really enjoyed the dish.

Moroccan Meatball Soup

(Adapted from Food Network)


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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


Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree.

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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.

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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.

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Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute.

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Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes.

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Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.

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Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes.

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Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

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