A good Chorba Fassia is determined by the quality of the vegetables used. While the veggies found in European supermarkets might lack flavor, fresh produce in Morocco often travels directly from the field to your kitchen in less than 24 hours, making all the difference. Vegetables play a significant role in Moroccan cuisine, often being the stars of many dishes, like Couscous with Seven Vegetables.

Many family members from Fez would shy away from the soup if the vegetables are too chunky—this cultural nuance underscores the need for finely diced ingredients to ensure authenticity. If you’re feeling adventurous, you might also try a Moroccan Pureed Vegetable Soup for a different taste experience.

• 1 cup cubed lamb, beef, or chicken (cut less than 1″ thick)
• 1 tbsp olive oil
• 1 medium-size onion, finely chopped
• 2 medium-size carrots, peeled and finely diced
• 2 tbsp tomato paste (or 2 grated pulpy tomatoes, seeds and skin discarded)
• 1 celery stalk, finely diced (optional)
• 1 small turnip, finely diced
• 2 small courgettes or 1 Italian courgette, finely diced
• 2 medium-size potatoes, peeled and diced
• 1 cup sliced leeks (optional)
• 3 tbsp finely chopped parsley and coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp smen (or ghee or blue cheese)
• 1 cup broken vermicelli (or orzo or small macaroni)
• Salt to taste
• 2 qt water (or ready-made stock)

1. Place a deep pot over medium-low heat. Add oil and smen, then include the meat and bones, onions, vegetables, tomatoes or tomato paste, salt, and turmeric. Mix thoroughly and cover, allowing the vegetables to braise and develop their flavors over a few minutes.
2. Once the liquid has reduced, pour in the stock or water and let simmer for 30 minutes. It’s best to wait until near serving time to continue.
3. Shortly before serving, add more water to the soup and bring it to a simmer. Introduce the broken vermicelli or small pasta of your choice and stir well.
4. Add in the herbs and black pepper, continue to simmer until the pasta achieves al dente texture. Remember, any leftover soup may need more water later as the pasta absorbs liquid.
5. If you plan to have leftovers, only add vermicelli to the portion of soup you intend to consume immediately.
6. Adjust the consistency and seasoning to suit your preference—whether thick or more liquid, make sure that the soup is perfectly crafted to your liking!

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