Save My neighbor Laïla once brought me a thermos of chorba on a grey February afternoon, and I understood immediately why this soup exists. The warmth that rose from the bowl felt like an embrace, and the layers of spice—cumin, cinnamon, coriander—unfolded on my tongue like a story I'd heard before but never quite the same way twice. She taught me that afternoon that chorba isn't just soup; it's how North African kitchens say I care about you. Now I make it whenever someone needs more than sustenance.
I made this for my sister after her surgery, and she claimed it was the first thing that actually tasted like something again. She sat at the kitchen table with the steam rising into her face, occasionally closing her eyes between spoonfuls, and I realized that sometimes the best meals are the ones that arrive at exactly the right moment.
Ingredients
- Lamb shoulder, cubed: Two-centimeter pieces are key—they'll become tender without falling apart into stringy bits. Don't skip browning; it builds the backbone of the entire soup.
- Onion, carrot, celery, potato: These are your flavor foundation. Chop them finely enough that they soften into the broth rather than stay as distinct chunks.
- Fresh tomato and canned tomatoes: The fresh one adds brightness; the canned provides body. Together they balance each other perfectly.
- Zucchini: Add it partway through so it doesn't dissolve into nothing.
- Garlic and tomato paste: The tomato paste deepens into almost wine-like richness as it cooks, so stir it in with intention.
- Fresh coriander and parsley: Reserve a good handful for garnish. The fresh herb finish is where the soup goes from good to unforgettable.
- Cumin, coriander, paprika, cinnamon, black pepper, turmeric, chili flakes: These spices work together like a choir—none overpowers, but together they're unmistakable and warm. Don't be shy with them.
- Olive oil: Use good oil. It matters here.
- Water or beef stock: Stock will give you richer flavor, but water works beautifully if that's what you have.
- Vermicelli or small pasta: This arrives near the end, soaking up all the flavor. It also makes the soup more of a meal than a starter.
Instructions
- Brown the lamb:
- Heat olive oil in a large pot over medium heat and add the lamb cubes in a single layer. Let them sit for a moment before stirring—this is how they develop that golden, caramelized exterior that holds so much flavor. About five minutes total, and you'll know it's ready when the meat has lost that raw, pink look.
- Build the base:
- Add your chopped onion, garlic, carrots, celery, and potato. Stir occasionally as they soften, maybe five minutes. You're not looking for brown here; you're coaxing out sweetness and letting everything get acquainted.
- Toast the spices:
- Stir in the tomato paste and all your spices, then let them cook for two minutes in the oil. This step transforms them from powder into something alive and fragrant. Your kitchen will smell like Morocco.
- Add the tomatoes and zucchini:
- Mix in your fresh diced tomato, the canned tomatoes, and the zucchini. Stir until everything is evenly distributed and coated in that spiced tomato mixture.
- Simmer low and slow:
- Pour in your water or stock and bring everything to a boil, then immediately lower the heat and cover. This is where patience begins. Simmer for an hour, occasionally skimming off any foam that rises to the surface. The lamb will become so tender it barely resists a spoon.
- Add the pasta:
- Stir in the vermicelli and simmer uncovered for ten to twelve minutes, stirring occasionally so it doesn't clump. The pasta drinks in all that broth and becomes inseparable from the soup.
- Finish with fresh herbs:
- Turn off the heat and stir in your chopped parsley and coriander. Taste, and adjust salt if needed. Ladle into bowls, top with reserved herbs, and serve with lemon wedges on the side so everyone can brighten it to their taste.
Save One winter I made this soup for a friend I hadn't seen in years, and we sat in my kitchen for hours, long after the bowls were empty, because the conversation finally felt warm enough to say the things we'd been holding back. Somehow chorba does that—it creates the kind of moment where people linger.
Variations That Work
If you want lighter versions, chicken thighs will cook to tenderness in about forty minutes instead of an hour, and they carry spice beautifully. For extra protein and texture, add a can of chickpeas during the last ten minutes of simmering—they'll soften into the broth without disappearing. You can also lean into the vegetable side by adding eggplant or bell peppers, but always keep the lamb or chicken as your anchor, because the soup's character really comes from that savory, seasoned meat foundation.
What to Serve It With
This soup becomes a full meal when you place crusty bread or warm flatbread on the table. The bread serves two purposes: sopping up every last drop of broth, and providing a gentle, neutral counterpoint to all those spices. I've also seen it served with a squeeze of fresh lemon right before eating, which brightens everything and makes the herbs pop even more.
Making It Your Own
The beauty of this soup is how forgiving it is. If you have different vegetables on hand, use them. If cinnamon feels too sweet to you, use half. If you love heat, add more chili flakes. The architecture stays the same—browned meat, aromatic base, spices, long simmer, fresh finish—but the details are yours to adjust.
- Taste as you cook, especially toward the end, because salt is the difference between good and exactly right.
- Make a double batch and freeze half; it reheats beautifully and becomes even more flavorful the next day.
- If your pasta is thicker or larger, add a couple extra minutes to the simmering time so it's tender all the way through.
Save This is the kind of soup that reminds you why people have gathered around pots of food for thousands of years. Make it, share it, let it do its quiet work.
Recipe Guide
- → What cut of meat is best for this dish?
Lamb shoulder cut into cubes works best for tender and flavorful results after slow cooking.
- → Can I substitute the vermicelli with other pasta?
Yes, small pasta shapes similar in size to vermicelli can be used without affecting the texture much.
- → How can I adjust the spice level?
Modify the amount of chili flakes or omit them for a milder flavor, keeping the other spices balanced.
- → What is the purpose of adding tomato paste and fresh tomatoes?
Tomato paste adds richness and depth, while fresh and canned tomatoes contribute acidity and body to the broth.
- → Is it possible to make a lighter version of this dish?
Replacing lamb with chicken lightens the stew while maintaining robust flavors.