Moroccan Chorba

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Finely Diced
• 2 Teaspoons Ground Turmeric
• 1 Pound Beef Stew Meat
• 6 Cups Beef Broth
• 1 14-Ounce Can Diced Tomatoes
• 2 Small Turnips, Peeled & Diced
• 2 Carrots, Diced
• 2 Celery Stalks, Thinly Sliced (Leaves Included)
• Pinch of Saffron
• 12 Sprigs Flat-Leaf Parsley, Plus More for Garnish
• 8 Sprigs Cilantro, Plus More for Garnish
• 1 Large Zucchini, Peeled & 1/4-Inch Diced
• 2 Ounces Angel Hair Pasta Broken Into Small Pieces
• 1 Teaspoons Salt
• 1/2 Teaspoon Ground Pepper

DIRECTIONS:

• Heat oil in a dutch oven over medium-high heat, add onion & turmeric, and stir to coat.
• Add beef and cook, stirring occasionally until onion is tender, about 5 minutes.
• Add broth, tomatoes (with juice), turnips, carrots, celery and saffron.
• Tie parsley and cilantro together with kitchen string and add to the pot.
• Bring the chorba to a boil, then cover and reduce to a simmer.
• Cook until beef is tender, about 45 minutes.
• Stir in zucchini and cook, covered until soft, about 10 minutes.
• Add pasta and cook, uncovered until soft, about 8 minutes.
• Discard parsley and cilantro, and add salt and pepper.
• Serve garnished with fresh parsley and cilantro leaves.

This Moroccan soup is light, yet hearty with pieces of beef and a variety of vegetables. The broth is full flavored and a shaded a beautiful gold from the turmeric.
Enjoy!

This recipe was created by Kitty Morse.