Moroccan Meatball Soup ​

Servings: 8

Ingredients

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

Directions

Step 1 Pulse 1 cup cilantro with the scallions in a mini food processor to produce a coarse puree. Transfer half of the mixture to a sizable bowl and add the bottom beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Mix together with your hands until just combined. Form into twenty 1-inch meatballs.

Step 2 Heat the essential olive oil in a sizable pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to five minutes. Stir in the rest of the 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.

Step 3 Add the spinach and couscous to the soup and cook before couscous is tender about five minutes. Stir in the rest of the 1/2 cup cilantro and season with salt. Sprinkle with an increase of cumin before serving.