Spicy Tomato Soup With Lamb Meatballs and Israeli Couscous

tomato-soup-lamb-meatballs-israeli-couscous
Photo by Christopher Baker
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 25 g (9 g saturated fat)
    • Cholesterol 55 mg
    • Sodium 500 mg
    • Protein 24 g
    • Carbohydrate 43 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 95 mg

Heat the broiler to high. Combine the bread and milk in a medium bowl and stir 
to combine. Add the lamb, coriander, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Form into 50 teaspoon-size balls. Place on a rimmed baking sheet and broil 3 minutes. Remove from the oven.

Meanwhile, cook the Israeli couscous according to the package directions; reserve.

Cook the onions, harissa, and the remaining salt and pepper in the olive oil in a 
large pot over moderate heat, partially covered, until the onions are softened, 8 minutes. Add the tomatoes, broth, 
and meatballs and simmer for 15 minutes.

Ingredients

  1. Check 1 slice white sandwich bread, crusts removed and torn into small pieces
  2. Check 2 tablespoons milk
  3. Check 1 pound ground lamb
  4. Check teaspoons coriander
  5. Check 1 garlic clove, finely chopped
  6. Check teaspoons kosher salt, divided
  7. Check ½ teaspoon black pepper, divided
  8. Check 1 cup Israeli couscous
  9. Check 3 small yellow onions, finely chopped
  10. Check 2 tablespoons harissa
  11. Check 2 tablespoons extra-virgin olive oil
  12. Check 1 28-ounce can crushed tomatoes
  13. Check 6 cups low-sodium chicken broth
  14. Check Sliced mint leaves, for serving

Directions

  1. Heat the broiler to high. Combine the bread and milk in a medium bowl and stir 
to combine. Add the lamb, coriander, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Form into 50 teaspoon-size balls. Place on a rimmed baking sheet and broil 3 minutes. Remove from the oven.
  2. Meanwhile, cook the Israeli couscous according to the package directions; reserve.
  3. Cook the onions, harissa, and the remaining salt and pepper in the olive oil in a 
large pot over moderate heat, partially covered, until the onions are softened, 8 minutes. Add the tomatoes, broth, 
and meatballs and simmer for 15 minutes.
  4. Stir in the couscous to warm and serve, garnished with mint.