Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine ground lamb or beef with spices like coriander, cumin, and chili powder, mixing in salt, pepper, and tomato paste until fully integrated. Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet. Bake for 10-12 minutes until browned and cooked through.

In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the pearl couscous, toasting it for 1-2 minutes until it becomes fragrant and slightly golden. To the saucepan, pour in 1¾ cups of water and add a pinch of salt. Bring the mixture to a boil, then cover and cook for 8-10 minutes, or until the water is absorbed and the couscous is tender.

In a large pot, heat a tablespoon of olive oil over medium-high heat. Add finely chopped shallots and sauté for about 2 minutes, until they become translucent. Stir in minced garlic and cook for an additional minute. Pour in the chicken broth and add 2 cups of water. Bring the mixture to a boil.

Once the broth is boiling, gently add the baked meatballs and cooked couscous to the pot. Reduce heat to low and allow the soup to simmer for 10 minutes, stirring occasionally.

Taste your Mini Moroccan Meatball Couscous Soup and adjust the seasonings with additional salt and pepper as desired. If you’d like, stir in chopped mint or parsley for a fresh touch just before serving.