Soup with Meatballs and Muhamasa (Couscous)

This hearty soup features juicy meatballs in a flavorful broth with spinach and muhamasa (couscous). It’s a traditional Maghrebi dish that’s perfect for winter or fall. Plus, it’s packed with nutrients and is a great comfort food. Muhamasa is similar to couscous, made with coarsely-ground durum wheat (semolina) moistened and rolled into small balls. It’s also traditionally served to new mothers as a postpartum nutritional supplement.

Ingredients:

1 tablespoon olive oil

Meatballs:

½ lb. ground beef

½ cup breadcrumbs

¼ cup Parmesan cheese, grated

3 cloves garlic, minced

⅓ cup fresh parsley, finely chopped

Dried mint

¾ teaspoon salt

¼ teaspoon pepper

Soup:

1 yellow onion, diced

1 ¼ cups carrots, diced

2 celery ribs, diced

3 cloves garlic, minced

8 cups chicken broth

½ cup lentils or chickpeas (optional)

¾ cup muhamasa (couscous)

4-5 cups fresh spinach

Instructions:

Make the meatballs: In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, garlic, parsley, dried mint, salt, and pepper. Don’t overwork the meat. Roll the mixture into ¾-inch balls.

Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per side. The meatballs will finish cooking in the soup. Remove the browned meatballs from the pot and set them aside.

Sauté the vegetables: Add the onions, carrots, and celery to the pot and cook over medium heat for 6 minutes, or until softened. Add a splash of olive oil if needed during cooking.

Add garlic and seasonings: Add the garlic and lentils (if using) to the pot and cook for 1 minute.

Simmer the soup: Pour in the chicken broth and bring the soup to a boil. Then, reduce heat and simmer for 15 minutes.

Add the meatballs and muhamasa: Add the cooked meatballs and muhamasa to the pot. Simmer gently until the muhamasa is softened and cooked through, about 5-7 minutes.

Serve: Ladle the soup into bowls and drizzle with olive oil. Serve hot and enjoy!

Tips:

You can adjust the amount of dried mint to your preference.

If you don’t have muhamasa, you can substitute couscous. Cook the couscous according to package instructions and add it to the soup in step 6.

This soup is also delicious with other vegetables, such as chopped zucchini or chopped green beans. Add them to the pot with the onions, carrots, and celery.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.