Preheat your oven to 375°F. Combine all the spices, salt, pepper, tomato paste, and ground lamb in a mixing bowl. Gently mix everything together until combined but not overworked. Roll the mixture into small, bite-sized meatballs using a melon baller or spoon. Line them up on a parchment-lined baking sheet and bake for 12 minutes, or until they’re golden brown and cooked through.

Drizzle olive oil into a small saucepan and heat over medium. Stir in the pearl couscous and toast for around 2 minutes, just until it starts to smell nutty. Add water with a pinch of salt and bring it to a boil. Lower the heat, cover, and simmer for about 8-10 minutes until the couscous is tender and the water is absorbed. Fluff it with a fork to keep it light and airy.

Heat olive oil in a large Dutch oven over medium heat. Toss in the shallots and sauté until softened, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Pour in the chicken broth and water, then bring to a gentle boil. Add the baked meatballs and cooked couscous to the pot. Lower the heat and simmer everything together for 10 minutes, so the flavors blend beautifully.

Once the soup is ready, spoon it into bowls and top with a sprinkle of fresh mint or parsley for vibrant color and freshness. Add a slice of crusty bread or pita on the side for an extra special touch. The broth-soaked bread is absolutely divine!