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Flavorful Moroccan Harira Soup

Featured in Big pots of steaming, hearty soup.

An aromatic Moroccan soup blending meatballs, legumes, noodles, and veggies in a richly spiced broth.
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alicia in the kitchen
Updated on Tue, 11 Mar 2025 17:45:26 GMT
A bowl of spiced soup with meatballs, pasta, and chickpeas topped with chopped fresh cilantro. Pin it
A bowl of spiced soup with meatballs, pasta, and chickpeas topped with chopped fresh cilantro. | Tasteofsavor.com

Traditional Moroccan Harira soup holds a special place in Mediterranean cuisine. This hearty soup combines tender meat, fresh vegetables, and aromatic spices into a warming meal that fills the kitchen with enticing aromas. The slow-simmered broth develops deep, complex flavors that make this dish truly memorable.

A Classic Moroccan Comfort Soup

Harira's rich combination of textures and flavors creates a satisfying one-pot meal. The tender meat, soft vegetables, and perfectly cooked legumes meld together in a fragrant broth seasoned with traditional North African spices. Each spoonful delivers a harmonious blend of ingredients that have been carefully balanced through generations of cooking.

Essential Ingredients

  • 240g mixed ground meat: Equal parts beef and lamb
  • 2 medium onions: Finely diced
  • 4 celery stalks: Including leaves
  • 1 bunch parsley: Fresh
  • 1 bunch cilantro: Fresh
  • Spice blend: Moroccan harira mix
  • 1 tbsp tomato paste: For richness
  • 450g tomatoes: Ripe, crushed
  • 75g lentils: Small brown
  • 240g chickpeas: Cooked
  • 75g vermicelli: Fine noodles
  • 2 tbsp flour: For thickening
  • 1.5L water: Room temperature
  • Salt: To taste
  • Lemon and cilantro: For garnish

Preparation Method

Form the Meatballs
Shape seasoned meat into small, uniform balls and brown in olive oil.
Create the Base
Sauté onions and celery until softened and fragrant.
Add Aromatics
Incorporate spices and lentils to build foundational flavors.
Combine Main Ingredients
Add tomatoes, chickpeas, and meatballs; simmer until tender.
Finish the Soup
Stir in vermicelli and flour slurry to achieve proper consistency.
Une soupe rouge garnie de boulettes de viande, de légumes et de coriandre, accompagnée d'une tranche de citron. Pin it
Une soupe rouge garnie de boulettes de viande, de légumes et de coriandre, accompagnée d'une tranche de citron. | Tasteofsavor.com

Serving Suggestions

Serve this aromatic soup in traditional earthenware bowls. Garnish with fresh lemon wedges and chopped cilantro just before serving. Accompany with warm Moroccan bread and fresh dates for an authentic dining experience.

Frequently Asked Questions

→ Can I make harira ahead of time?
Absolutely! Store it in the fridge for 2–3 days. It even tastes better the next day. Warm it gently and add a splash of water if it's too thick.
→ Is it okay to use dried legumes?
If you're using dried chickpeas, soak them overnight and pre-cook them. For a quicker option, canned chickpeas do the trick.
→ How do I get the perfect texture?
Mix flour with water and slowly add it near the end. You want a silky soup—adjust it to your liking.
→ Do I have to include the noodles?
Noodles are traditional but not essential. Feel free to skip or use less for a lighter version.
→ Can I freeze harira?
Yes! Just leave the noodles out before freezing, and add them fresh when reheating for a better texture.

Traditional Moroccan Harira

A comforting Moroccan soup filled with meat, legumes, and vegetables, all simmered in a fragrant, spiced broth.

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Moroccan

Yield: 4 Servings (1.5 liters of soup)

Dietary: Dairy-Free

Ingredients

01 240 g of ground beef and/or lamb.
02 1/2 tsp of raz el hanout (for the meatballs).
03 2 medium-sized onions, diced.
04 4 stalks of celery along with their leaves.
05 A handful of chopped parsley.
06 A handful of chopped cilantro.
07 1 tsp of turmeric.
08 1 tsp of ground ginger.
09 1 tsp of cinnamon powder.
10 1 tsp of sweet paprika.
11 1/2 tsp of raz el hanout.
12 1/2 tsp of black pepper.
13 1 tbsp of tomato paste.
14 450 g of tomatoes, crushed.
15 75 g of dried lentils.
16 240 g of cooked chickpeas.
17 75 g of small vermicelli noodles.
18 2 tbsp of flour.
19 1.5 liters of filtered water.
20 Salt, to taste.
21 Lemon wedges for serving.

Instructions

Step 01

Combine the ground meat with raz el hanout and some salt. Shape them into balls the size of large hazelnuts. Brown them in a pot with a little olive oil, then set aside.

Step 02

Using the same pot with the meatball drippings, cook the onions until they’re golden. Toss in the diced celery and cook it down until softened.

Step 03

Stir in the spices (turmeric, ginger, cinnamon, paprika, raz el hanout, pepper) and toast them lightly for about a minute. Add the lentils and give everything a good stir.

Step 04

Pour in the crushed tomatoes and tomato paste. Add a bit of salt, then throw in the chickpeas and the meatballs you set aside earlier. Allow everything to simmer on medium heat, partially covered, for around 30 minutes.

Step 05

Drop in the noodles. Mix the flour with some water until smooth, then slowly stir it in to thicken the broth. Let it cook for 10 more minutes.

Notes

  1. A classic soup enjoyed during Ramadan.
  2. The flavor gets even better after resting.

Tools You'll Need

  • Large pot.
  • Strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (noodles, flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 45 g
  • Protein: 25 g