The Mediterranean spiced savory meatballs and couscous pasta pearls with carrots, zucchini, spinach, and mushrooms in a harissa lemon chicken broth.
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Mouthwatering Experience
You will love the taste of the ground chicken recipe I've created. I've used it in the past for my Spicy Chicken Burger with Harissa Eggplant, Portabella Mushrooms, and Onions recipe with warm toasted ciabatta bread. It is so juicy and delicious!
I've paired the spicy chicken mix with harissa again, and this time to make a very comforting chicken meatball soup with couscous that has the texture of smooth, chewy pearls in your mouth. And I love to have chunky vegetables in my soups to make them hearty, so it went well with the zucchini, mushrooms, and carrots that held well.
Of course, some fresh spinach. Another great combination that I love to use is pepper paste and lemon, just like my Green Lentil Kale Stew recipe. You could also use harissa to replace the green zhoug pepper paste.
Spicy ground chicken on a pita? Yes! Try the Spicy Arugula Chicken Pita.
Italiano
If you haven't guessed already, this soup recipe was inspired by the Italian Wedding Soup, which has mini beef-pork sausage meatballs in chicken broth with white wine, hearty greens, and parmesan cheese, and sometimes carrots with a pasta called Acini di Pepe, Italian for seeds of the pepper.
Fun Fact or Fiction - The "seeds" may represent fertility, and one of the possible reasons it was served during weddings, hence the name. However, some Italians claim this soup is not popular; it is mainly eaten in the United States. Plus, there is another possible reason for the name, translating from Italian for minestra maritata, which was a soup developed in Spain.
Also, I've noticed many recipes making this dish with other types of pasta, such as orzo, ditalini, etc. To each's own, I guess. However, it got here; the combination of the meatballs and greens in a clear broth with shredded Parmesan is delicious!
This recipe may not have cheese, pork, or beef, but it is worth serving for any celebration. The tender homemade meatballs also steal the show. Just thinking about this soup while writing this piece makes my mouth water. I'm just in love with the pasta pearls, pepper kick, citrus tang, and hearty vegetables; it also has everything in one pot and is healthier. Let's get cooking!
Is it Italian or Caribbean? You tell me! Pumpkin Gnocchi Chicken Soup and Curry Chicken Gnocchi Soup.
Ingredients with Steps
To create this Chicken Meatball Soup, first blend the spices with onion powder, garlic powder, smoked paprika, and Italian herb seasoning. Then set the herb mixture aside and begin preparing the meatballs; if you don't have a food processor, you can use store-bought ground chicken.
In the food processor, you will first blend the onions, jalapenos, and parsley and add them to a mixing bowl. Then blend the chicken breast and add it to the mixing bowl with bread crumbs, an egg, salt and pepper, and half of the spice herb blend, and combine well.
Heat a soup pot with olive oil, and using a scoop, create meatballs and sear them in the oil on all sides. In addition, ensure the oil is hot to prevent the ground meat from sticking to the pot. After all the meatballs are seared, remove them from the pot and place them in a dish that can be kept near the stove.
Add more olive oil, saute the garlic, and then splash with white wine. Then, add the carrots, zucchini, mushrooms, spinach, chicken broth, salt, and pepper, and bring to a boil. Finally, add the Israeli couscous and the meatballs back into the boiling broth.
Allow the couscous to cook as instructed by the company, and then finish the dish by boosting the broth's flavor with lemon juice and zest, and harissa paste, stir well and cover, and cook for a couple more minutes to allow the seasoning to infuse and boil away some of the lemon's acidity. Then your chicken meatball soup is ready to serve!
See the chicken meatballs recipe card for quantities.
Quick Tip - Mastering Flavor: Elevating Your Soups and Stews!
Instructions with Pictures
Uniformly medium-dice the carrots to cook evenly.
The zucchini takes a shorter time to cook and is cut into large pieces to cook simultaneously with the carrots.
Substitutions
- Breadcrumbs - Use stale or toasted bread to make homemade breadcrumbs with the moisture dried out. Then, crush it with your hands or chop it into fine pieces using a food processor. You can also finely crumble up or food process the crackers and pretzels. Use Kikkoman Panko Style Coating, Aleia's Best Panko Original, and Jeff Nathan Creations Chef Gourmet Panko Plain for gluten-free breadcrumbs.
- Couscous - The gluten-free versions of this type of couscous are rare in the market, and they don't seem to have any great reviews or have been discontinued. In addition, I suggest using a different pasta. Try gluten-free pasta that is tiny in shape, like Orzo, Ditalini, Anellini Pastina, or Stelline. Some gluten-free pasta is also made from lentils, brown rice, quinoa, or corn.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Vegetarian Soup - Make this meal vegetarian using plant-based ground meat patties; skip using the breadcrumbs or eggs when making the meatballs.
Equipment
- Food Processor - Used for making ground chicken, onion, jalapenos, and parsley.
- Don't Have a Food Processor? Buy store-bought ground chicken or turkey. Dice the parsley, onion, and jalapeno pepper. Then combine as instructed in the recipe.
- Medium Mixing Bowl - To mix and make the chicken meatballs.
- Medium Dutch Oven - Used to cook the soup. But if you do not have one, keep an eye on it and stir more frequently.
- Medium 2.6 tablespoon Size Scoop - To scoop and form the meatballs.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: These are great and close to what I used commercially. They are sturdy when cooking frigerated cookie dough. Plus, it comes in the three sizes necessary for meal prep: small scoops, excellent for meatballs for soup like the Curry Meatball Soup with Kale, and larger scoops, great for portioning cooked rice, etc.
Storage
- Refrigerator - To store in the fridge, place the chicken meatball soup in a 2-inch shallow pan to cool down quickly. Do your best also to have the liquid cover the meatballs and vegetables. Then, store in an air-tight container. The soup will last for up to three days.
- Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Cooking tips
- Prevent Cross-Contamination - Blend the vegetables first, then the chicken in the food processor. This way, you only have to clean the machine once and prevent bacterial growth on the raw vegetables if you do not complete the recipe on the same day. In addition, use a cutting board just for raw poultry; it is easier to clean and keep away from your daily use cutting board that you may use to cut raw fruits and vegetables or prep non-cooking items (like sandwiches).
- White Wine Suggestion - I recommend you use Sauvignon Blanc because it can pair with a spicy chicken meatball recipe due to its dry note. For example, you do not want to use a sweet wine. However, you may try Pinot Gris if you can't find Sauvignon Blanc. To clarify, these are white wines; do not confuse them with Cabernet Sauvignon, which is red.
Frequently Asked Questions
Israeli couscous is smaller in size. You can still use pearl couscous, just use the same volume and cook for the time amount instructed. However, some companies may use the two words interchangeably.
Mediterranean Recipes
Looking for other Mediterranean recipes like this? Try these:
- One-Pan Calabrian Chickpea Pasta Recipe | Fast & Flavorful
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- Air Fryer Chicken Shawarma | Quick with Beituti
- Quick Parsley Cucumber Tomato Feta Salad
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Braised Chicken | Mexican-Style with Roasted Tomato Sauce
- Easy Air Fryer Chicken Nachos Recipe | Ready in 10 Minutes
- Ultimate Loaded Nachos Recipe | Cheese Sauce & Pepper Crema
- Comforting Turkey Chili Baked Potatoes | Sour Cream & Chives
📖 Recipe
Chicken Meatballs & Israeli Couscous Vegetable Soup
Ingredients
Herb & Spice Seasoning Blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon Italian seasoning
Chicken Meatballs
- 1 cup onion small diced
- 2 each jalapeno large chunks
- ½ cup parsley leaves
- 1 pound chicken breast meat large chunks or ground chicken breast
- ½ cup plain breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Rest of Soup
- 1 tablespoon olive oil
- 3 garlic cloves minced or garlic pressed
- ¼ cup white wine
- 1 cup carrots medium sliced
- 1 cup zucchini large slices
- 1 cup mushrooms quartered
- 2 cups spinach
- 1 ½ quart low-sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Isreali couscous
- ½ lemon zested
- ½ lemon juiced
- 1 tablespoon harissa paste
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Spice Blend: In a small bowl, combine the onion powder, garlic powder, paprika, and Italian herb seasoning. Stir until well mixed, then set aside.
- Make the Chicken Meatballs: In a food processor, pulse the onion, jalapeños, and parsley until finely chopped. Transfer to a medium-sized bowl. Add the ground chicken, breadcrumbs, egg, salt, pepper, and half of the prepared spice blend. Mix everything together with your hands until just combined.
- Cook the Meatballs: Heat the olive oil in a large Dutch oven over medium heat. Scoop about 2.6 tablespoons of the mixture at a time to form meatballs. Gently place them in the pot, spacing them out to avoid overcrowding. Cook in batches until golden brown on all sides (about 1 minute per side). Transfer the cooked meatballs to a plate and set aside. Scrape any browned bits from the bottom of the pot.
- Make the Soup: Add the minced garlic to the pot and sauté for about 3 minutes. Pour in the white wine and let it cook for 30 seconds to evaporate the alcohol. Add the carrots, zucchini, mushrooms, spinach, chicken broth, salt, pepper, and the remaining spice blend. Bring the mixture to a boil over high heat.
- Simmer: Once boiling, add the cooked meatballs and the couscous. Reduce the heat to medium-high, cover, and let the soup simmer for 12 minutes, or until the couscous is cooked and has absorbed some of the liquid.
- Finish and Serve: Stir in the lemon zest, lemon juice, and harissa paste. Taste and adjust the seasoning as needed. Cover and let it cook for another 3 minutes. Serve the soup immediately in bowls.
- Serving Suggestions: This dish pairs wonderfully with a mixed green salad with vinaigrette and toasted crispy ciabatta bread.
Video
Notes
Nutrition
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