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Meatball Couscous Soup

Meatball Couscous Soup

Delicious mini chicken meatballs in a flavor packed broth with couscous
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course, Soup
Cuisine American, Indian, Moraccan
Servings 6

Ingredients
  

  • 1 Shallot finely chopped
  • 3 Garlic Cloves finely chopped
  • 3 tbsp Oil divided
  • 1 tbsp Thyme
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Turmeric
  • 2 qts Chicken Broth
  • 2 qts Water divided
  • 2 cups Pearl Couscous
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Parsley chopped

For the Chicken Meatballs

  • 2 lb Ground Chicken
  • 1 cup Panko
  • 2 tsp Tumeric
  • 2 tsp Chili Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Nutmeg

Instructions
 

  • In a large pot over medium high heat, add two tablespoons oil, shallots, garlic, thyme, salt, pepper and turmeric. Once sauted, add chicken broth and one quart of water. Reduce heat to medium-low and let simmer for 45 minutes.
  • Preheat oven to 400degF.
  • Combine meatball ingredients in a bowl. Use a 1-inch scoop to portion out meatballs (shape with your hands as needed). Line out on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 20 minutes.
  • In a large sauce pan, add 3 cups of water and one tablespoon of oil. Bring to a rolling boil. Add couscous, cover pot and move off of heat. Let sit until meatballs are finished.
  • Stir couscous into broth. Add 6-8 meatballs to a bowl and ladle soup over top. Garnish with parsley.
Keyword chicken broth, chicken soup, couscous, Garlic, meatballs, parsley, shallots, soup, soup recipes, thyme, turmeric
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