Categories: Soup

Ingredients

• 1 1/2 cups fresh cilantro
• 1 bunch scallions, roughly chopped
• 1 lb. ground beef
• 1 large egg, lightly beaten
• 2 tbsp. harissa
• 1 1/2 tsp ground cumin, plus more for topping
• Kosher salt
• 1 tbsp. olive oil
• 4 carrots, cut into 1-inch pieces
• 4 cups chicken broth
• 4 cups baby spinach
• 1/2 cup whole-wheat couscous

Directions

1. Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tbsp. harissa, 1/2 tsp cumin and 1/2 tsp salt. Mix with your hands until just combined. Form into 20 1-inch meatballs.

2. Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4-5 minutes. Stir in the remaining cilantro puree, 1 tbsp. harissa, and 1 tsp 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, 7-8 minutes.

3. Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

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