Moroccan Soup

If you're tired of the same old vegetable beef soup and want something different then give this flavorful Moroccan soup a try...you won't be disappointed.  

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

2 teaspoons ground turmeric

1 pound beef chuck roast meat, or lamb meat (shoulder or leg), trimmed and cut into 1/2-inch cubes

6 cups beef broth

2 small turnips, peeled and diced

2 carrots, diced

2 stalks celery, leaves included, thinly sliced

Pinch of saffron threads, (Optional)

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 angel hair pasta broken into small pieces (about 1/2 cup), or orzo

1-2 teaspoons salt

1/2 teaspoon freshly ground pepper

PREPARATION

  Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

  Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.