Mediterranean Meatball Soup


This soup is the epitome of comfort. The spices add a distinct warmth while the meatballs and couscous fill you up. It isn’t too heavy which is something I love about this recipe. It’s on the brothy side which is a nice base for the meatballs. It is also one of the best soups I’ve made to reheat. I worried about using couscous because I know that pasta and grains usually suck up the broth and get mushy when put in the fridge to be reheated. This recipe did not do that which was a pleasant surprise. I found this soup to be quite easy to put together, but you do need to use a couple different pots so expect a bit of cleanup. One thing that could turn you off is the spices used in this recipe. I always have these bold spices in my cabinet as a staple but if you don’t the grocery bill could creep up quickly. Do keep in mind though that these spices last a long time and there are so many lovely recipes you can add them to. They are definitely a kitchen investment but I think it’s worth it.

Serves: 8-12     Calories: approximately 360 per serving     Time: approximately 1 hour

Ingredients for Meatballs:

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 1 1/2 lbs ground beef, the more lean the better

Ingredients for Soup

  • 8 oz package of Israeli pearl couscous
  • 3 tbsp cooking oil
  • 4 shallots, minced
  • 2 zucchini, diced
  • 10 cloves of garlic, minced
  • 6 cups of vegetable broth
  • 2 cups of water
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 2 tbsp tomato paste
  • Salt and pepper to taste
  • Chopped parsley, for garnish


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Line your baking dish with foil or parchment paper.
  3. In a marge bowl add all the ingredients for the meatballs and mix thoroughly.
  4. Form small-ish meatballs with about 1 tsp of the mixture and put on the prepared baking dish.
  5. Bake for approximately 12 minutes or until browned.
  6. While meatballs are in the oven prepare the couscous according to the package.
  7. In a large pot heat 3 tbsp of cooking oil over medium-high heat. Add shallots, garlic and zucchini and saute until fragrant.
  8. Add vegetable broth, 2 cups of water, turmeric, curry and tomato paste. Bring to a boil then reduce heat to simmer and add in the meatballs and couscous. Simmer for 10 minutes and add salt/pepper to taste.
  9. Before serving toss in the chopped parsley.
  10. Serve and enjoy!

*Photo is an original belonging to me

*Original recipe adapted from


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s