Moroccan-style meatball and spinach soup

Ingredients:

• 0.5 kg lean ground beef
• 1.5 cups fresh cilantro
• 1 bunch green onions, coarsely chopped
• 1 large egg, lightly beaten
• 2 tbsp harissa
• 1.5 tsp ground cumin + extra for serving
• 1 tbsp extra-virgin olive oil
• 4 carrots, cut into 2cm pieces.
• 4 cups lightly salted chicken broth
• 4 cups spinach
• 0.5 cups whole grain couscous

Preparation:

1. In a food processor, puree 1 cup of cilantro and green onions to form a coarse paste. Transfer half the mixture to a large bowl and add the ground beef, egg, 1 tablespoon of harissa, 0.5 teaspoon of cumin, and 0.5 teaspoon of salt. Mix with your hands until all the ingredients are evenly distributed. Form the ground beef into 20 2.5cm meatballs.
2. Heat the olive oil in a large saucepan over medium heat. Add the carrots and cook, stirring, until just beginning to brown, 4-5 minutes. Add the remaining cilantro puree, 1 tablespoon harissa, and 1 teaspoon cumin; cook for 1 minute more. Pour in the chicken broth and 2 cups water, bring to a boil, and cook for 2 minutes. Carefully lower the meatballs into the broth and cook until almost cooked through, 7-8 minutes.
3. Add the spinach and couscous to the soup and simmer until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt to taste. Sprinkle with cumin before serving.