About This Dish
A lighter, broth-based soup that serves as a comforting starter throughout Morocco. Unlike the thick, hearty harira, chorba is a clear chicken or meat broth enriched with vermicelli noodles and fresh vegetables. It is the soup Moroccan mothers make when someone is feeling under the weather — warming, gentle, and deeply nourishing. Chorba is also a popular Ramadan iftar dish, served before the main course to gently reawaken the digestive system after a day of fasting. Its simplicity is its strength, allowing the quality of the broth to shine.
Ingredients
- 400 g Chicken pieces or lamb
- 100 g Vermicelli noodles
- 1 Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 Tomato, diced
- 2 tbsp Fresh cilantro
- 1/4 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- to taste Salt and pepper
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 8 cups Water
Instructions
- 1
Sauté onion in olive oil for 3 minutes. Add meat and brown lightly.
- 2
Add water, carrots, celery, tomato, ginger, cinnamon, salt, and pepper.
- 3
Simmer for 30 minutes until meat is tender.
- 4
Add vermicelli and cook 5 minutes until noodles are tender.
- 5
Add cilantro and lemon juice. Serve hot.
Tips & Tricks
- Do not overcook the vermicelli — add at the very end.
- The broth should be clear and light, not thick like harira.
- A squeeze of lemon at serving brightens the whole soup.