In a bowl, combine ground beef or lamb with minced garlic, diced onion, and a pinch of salt and pepper. Mix until well blended, then shape into small meatballs, about one inch in diameter. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the meatballs on the sheet and bake for 15-20 minutes until they are browned and cooked through.

While the meatballs are baking, grab a large pot and pour in the chicken broth. Stir in curry powder and turmeric, along with chopped carrots. Bring the mixture to a gentle simmer over medium heat for about 10 minutes.

Next, add pearl couscous to the simmering broth. Cook according to package instructions, usually taking around 8-10 minutes until the couscous is tender. Stir occasionally to prevent sticking.

Once the couscous is perfectly cooked, gently stir in the baked meatballs. Allow the soup to simmer for an additional 5 minutes.

Ladle your Mini Moroccan Meatball Couscous Soup into warm bowls and garnish with fresh mint leaves and lemon wedges.