This easy Meatball and Couscous Soup recipe combines turkey meatballs, pearl couscous and veggies in a delicious tomato broth. It's flavorful, hearty and ready in just 40 minutes. It's a true one-pot dinner that reheats beautifully for lunch.
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This one-pot meatball and pearl couscous soup is cozy and tomato-rich, great for cold nights and easy lunches. If you like this, try my Instant Pot Tortellini Soup and Instant Pot Minestrone next.
If you're in the mood for something a little lighter, my chicken meatball wedding soup hits that same cozy-but-not-heavy note, with a clear broth and homemade chicken meatballs that cook right in the pot.
Key Ingredients
See the recipe card below for quantities and remaining ingredients.
Instructions
- Step 1: Form the meatballs and brown them in a pot for a few minutes.
- Step 2: Begin by softening the veggies for a few minutes.
- Step 3: Then, add the remaining ingredients, including the meatballs. Let the soup simmer for about 15 minutes until the couscous is cooked.
- Step 4: Add the spinach to the pot, cover and let it wilt for a few minutes. Serve immediately with your favorite bread.
Sarah's Top Tips
- Brown meatballs first for deeper flavor; finish them in the soup.
- This meatball soup makes about 6 servings. If you have leftovers, store them in the fridge in an airtight container for up to 4 days. The soup is excellent for lunch the next day! I recommend freezing the soup without the couscous and adding it later when you reheat.
- Reheat the soup over medium heat. You may need to add a little more broth to loosen up the soup as couscous continues to absorb liquid as it sits.
Serving Suggestions
This soup is full of everything you need for a complete meal so it is great as is but you can serve it with Air Fryer Brussels Sprouts or Roasted Frozen Broccoli if you want more vegetables. I love crusty bread for dipping.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Meatball and Couscous Soup
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Ingredients
Meatballs
- 1 pound ground turkey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- ⅓ cup breadcrumbs
- 1-2 tablespoons olive oil
Soup
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- ¾ cup pearled couscous
- salt and black pepper to taste
- 1 (10 ounce) bag of spinach
Instructions
Meatballs
- Add all of the meatball ingredients, aside from the oil, to a large bowl. Use your hands to mix everything together. Form the meatballs and then roll them in between the palm of your hands. Each meatball should be about 1 ½ tablespoons and you want between 20-24 meatballs.1 pound ground turkey, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon oregano, ⅓ cup breadcrumbs
- Heat olive oil in a Dutch oven or large pot over medium heat. Brown the meatballs on all sides for about 8 minutes. Remove the meatballs and set aside for later.1-2 tablespoons olive oil
Soup
- Add the onions, carrots and celery to the pot and cook for about 5 minutes, stirring occasionally.1 yellow onion, 2 large carrots, 2 celery stalks
- To the pot, add the minced garlic, crushed tomatoes, Italian seasoning and chicken broth.2 garlic cloves, 1 (15 ounce) can crushed tomatoes, 1 teaspoon Italian seasoning, 6 cups chicken broth
- Add the meatballs back in along with the couscous. Season with salt and pepper to taste. Stir, cover, bring it to a simmer and cook for 15 minutes.¾ cup pearled couscous, salt and black pepper to taste
- Turn off the heat, stir in the spinach, cover and let the soup sit for about 5 minutes.1 (10 ounce) bag of spinach
- Serve with crusty bread, if desired and enjoy!
Sarah's Tips
- Use pearl couscous (Israeli couscous) for a heartier texture.
- Couscous continues to absorb liquid as it sits. Loosen with a splash of broth when reheating.
- You can use frozen or pre-cooked meatballs: skip browning and simmer 15-20 minutes in the soup, until heated through.
Lilly says
YUM! I often struggle with getting enough flavor into my soups and broths but this one is jam-packed with flavor. Especially love the meatballs in this soup! 10/10 would make again!
Sarah Holt says
Hi Lilly, thanks so much for the review, very happy you enjoyed it!