Moroccan Meatball Soup (30 Minutes)

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Moroccan Meatball Soup is a hearty and flavorful dish inspired by the vibrant cuisine of Morocco. This soup combines tender meatballs seasoned with aromatic spices, such as cumin, coriander, and paprika, with a rich tomato broth and an array of vegetables. The result is a comforting and satisfying meal that is both delicious and nourishing. Let’s begin!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb ground beef or lamb
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef or vegetable broth
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1/2 cup cooked chickpeas (optional)
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. In a large bowl, combine the ground meat, chopped onion, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
  2. Shape the meat mixture into small meatballs, about 1 inch in diameter.
  3. Heat the olive oil in a large pot over medium heat. Add the meatballs and cook for about 5 minutes, or until browned on all sides. Remove the meatballs from the pot and set aside.
  4. In the same pot, add the diced tomatoes and cook for 2 minutes, stirring occasionally.
  5. Pour in the broth and bring the mixture to a boil. Add the diced carrot, zucchini, and cooked chickpeas (if using). Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.
  6. Return the meatballs to the pot and simmer for an additional 5 minutes to heat through.
  7. Serve the Moroccan Meatball Soup hot, garnished with freshly chopped cilantro or parsley.

Notes

Feel free to mix half ground beef and half ground lamb for a richer meatball. You can also sauté the onions and garlic before adding them to the meat mixture for more depth of flavor.  Serve the soup with warm crusty bread or steamed couscous for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 920mg
  • Fat: 22g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 80mg

Pair this with...

Curried Couscous with Peas

Start by heating a bit of olive oil in a pan over medium heat. Stir in some finely diced onions, and once they're translucent, sprinkle in your desired amount of curry powder, allowing the spice to toast and release its aromatic depth. Add in a cup of couscous, ensuring the grains get a good coating of the curry-infused oil. Pour in the recommended amount of boiling water or vegetable broth, giving everything a gentle mix. Scatter in a handful of fresh or frozen peas, adding a burst of color and sweetness. Cover the pan and let the couscous simmer and absorb the liquid. Once done, fluff it with a fork to separate the grains and evenly distribute the peas. A final touch of chopped fresh cilantro or parsley can add an extra layer of flavor.

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

Easy Naan

Start by combining warm water, a pinch of sugar, and active dry yeast in a bowl. Let it sit for a few minutes until it becomes frothy. In another bowl, mix all-purpose flour with some salt. Make a well in the center and pour in some yogurt and the frothy yeast mixture. Mix these together until a dough forms. Knead the dough on a floured surface until it's smooth. Place it in a greased bowl, cover, and let it rise for a couple of hours. Once doubled, divide the dough into balls. Roll each one out into an oval shape. Heat a skillet or griddle over medium-high heat. Cook each naan until it puffs up and gets brown spots, usually about 2 minutes per side. Brush with melted butter or ghee for extra richness.

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