Soups, Stews and Chili Soup Noodle Soup

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

Servings per recipe: 6
Calories per serving: 467
Preparation time: 15m
Total cooking time: 2h 45m


  • 1 pound cubed lamb meat
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons margarine
  • 3/4 cup chopped celery
  • 1 onion, chopped
  • 1 red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • 3/4 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced


  • 1   Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  • 2   Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  • 3   About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Nutrion facts:

Total Fat 16.7g 26%
    Saturated Fat 6.0g  
Cholesterol 116mg 39%
Sodium 594mg 24%
Potassium 689mg 19%
Total Carbohydrates 50g 16%
Dietary Fiber 13.3g 53%
Protein 29.4g 59%
Sugars 6g  
Vitamin A 1170IU  
Vitamin C 38mg  
Calcium 86mg  
Iron 6mg  
Thiamin 0mg  
Niacin 11mg  
Vitamin B6 1mg  
Magnesium 81mg  
Folate 222mcg