Pasta dishes are always a good idea!
Heat the olive oil in a large, heavy saucepan and sauté the onion, braised meat and paprika over medium heat for 4-5 min until the onion is translucent.
Add the cilantro, parsley, celery, tomatoes, potatoes, carrots, and water. Let it boil. Pour in the saffron. Cover and simmer over medium heat for 45-50 min until the meat is tender. Add the zucchini and lentils. Continue to simmer the soup for 30-40 min until the lentils are cooked. Add the pasta and simmer until cooked through, another 8-10 min. Remove the coriander and parsley leaves. Season with salt and freshly ground pepper.
Ladle the soup into plates, sprinkle with fresh cilantro or parsley, respectively, and bring to the table.
In Moroccan families, this nutritious soup is popular as a light dinner. It is served with barley bread seasoned with cumin and fresh yogurt or fruit for dessert. Shorba is sometimes thickened with a coarse-grained type of couscous called berok or m’hammsa, which is usually sold only in Arab grocery stores. It can be replaced with fine pasta varieties such as crushed vermicelli or tiny puntalette or stellette, respectively.
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