Moroccan Vegetable Soup Chorba
Ingredients
2
tablespoons
extra-virgin olive oil
1
medium onion, finely diced
2
teaspoons
ground turmeric
1
pound
beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6
cups
no salt added beef broth, or water
1
14-ounce
can no salt added diced tomatoes
2
small turnips, peeled and diced
2
stalks celery, leaves included, thinly sliced
Pinch of saffron threads, (see Ingredient Note)
12
sprigs flat-leaf parsley, plus more leaves for garnish
8
sprigs fresh cilantro, plus more leaves for garnish
1
large zucchini, peeled and cut into 1/4-inch dice
2
ounces
brown rice spaghetti, broken into small pieces (about 1/2 cup)
1/2
teaspoon
freshly ground pepper