This exotic and fragrant take on classic chicken noodle soup owes its aromatic flavors to our Ras el Hanout, a traditional Middle Eastern spice blend. Our hearty and substantial Toasted Middle Eastern Couscous provides just the right amount of chewy texture and nutty flavor.

Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Middle Eastern Chicken Meatball and Couscous Soup
Copyright Recipe © 2015 Woodland Foods


Makes 8 to 10 servings


  1. Combine chicken, bread crumbs, 2 cloves garlic, scallions, Ras el Hanout, cilantro, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper in bowl. Using your hands, gently mix until well-incorporated. Form mixture into 1/2-inch balls.

  2. Heat 1 tablespoon oil in skillet over medium-high heat, and add meatballs. Work in batches, cooking until all meatballs are golden brown (they do not need to cook through, as they will finish cooking in soup).

  3. Heat remaining olive oil in large soup pot over medium heat. Add shallots and remaining garlic, and cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, and continue cooking 2 more minutes, stirring constantly.

  4. Add browned meatballs, chicken broth and Toasted Middle Eastern Couscous, and increase heat to high to bring soup to a boil. Once boiling, reduce heat to maintain a simmer. Cook until couscous is soft and meatballs are cooked through, about 10 minutes.

  5. Add spinach, and cook until just wilted. Season with chile flakes, if using, and salt and black pepper to taste.