Veal and Vegetable Soup of Fez (Chorba Fassia)
DESCRIPTION
INGREDIENTS
- 1/2 lb veal (cubed)
- 2 carrots (peeled and diced)
- 2 turnips (peeled and diced)
- 2 potatoes (peeled and diced)
- 2 stalk celery (diced)
- 3 large tomatoes (peeled and diced)
- 1 cup parsley (finely chopped)
- 1 onion (chopped)
- 1/2 cup vermicelli
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
- 8 threads saffron
- 2 quarts water
INSTRUCTIONS
- Place carrots, turnips, potatoes, and celery into pot, then top with veal, parsley, onion, olive oil, pepper, salt, and saffron. Add 2 quarts of water, cover, and bring to a boil.
- Add diced tomatoes and cook covered at medium heat for 45 minutes.
- Slowly stir in vermicelli and cook covered for an additional 15 minutes.
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[wpurp-searchable-recipe]VEAL AND VEGETABLE SOUP FROM FEZ (CHORBA FASSIA) – – – [/wpurp-searchable-recipe]
