In a food processor or blender, place 1 cup of water, cilantro, and onion. Pulse until it is a smooth puree.
Place this mixture in the crockpot. Add the frozen meatballs, chicken stock, 1 cup water, 1 tablespoon harissa, and corriander. Cover and cook on low for 7-8 hours.
An hour before serving (at 7 hours) add the spinach and cauliflower rice. Let this cook for the last hour.
Before serving taste and add salt as necessary, stir. Ladle into your bowl and top with more harissa and feta. Enjoy!
Notes
[nutrition-label]Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, the recipe serves 4.