Preheat your oven to 375°F (190°C). In a mixing bowl, combine the ground lamb or beef, tomato paste, and all the spices including coriander, cumin, and chili powder. Use your hands to gently mix the ingredients until just combined. Roll the mixture into small balls, about 1 inch in diameter, and arrange them on a parchment-lined baking sheet. Bake for 10-12 minutes, or until they are browned and cooked through.

In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the pearl couscous, stirring frequently, and toast it for 1-2 minutes until it becomes lightly golden and fragrant. Pour in 1¾ cups of water and a pinch of salt. Bring this mixture to a boil, then reduce the heat, cover, and simmer for about 8-10 minutes, or until the water is absorbed and the couscous is fluffy.

In a large Dutch oven, warm a tablespoon of olive oil over medium heat. Add the chopped shallots and sauté for about 2 minutes until they are translucent. Stir in the minced garlic, allowing it to cook for another minute until fragrant. Next, pour in 4 cups of chicken broth and an additional cup of water, bringing the mixture to a gentle boil.

Once the broth is boiling, carefully add the baked meatballs and cooked couscous into the pot. Reduce the heat and let the soup simmer for about 10 minutes to allow the flavors to meld together. Stir occasionally and taste the broth, adjusting seasoning with kosher salt and black pepper as desired.

After simmering, ladle the soup into bowls, and top each serving with freshly chopped mint or parsley for a pop of color and flavor. Drizzle a little extra olive oil over the top for added richness.