You only need a handful of ingredients to make this hearty and delicious meatball soup, but the harissa and cumin are a must. They work together to give the soup its incredible flavor and aroma.
Ingreadient
- 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
Direction
- 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.
