Rahma's Moroccan Harira Soup

This is another one of my mother-in-law's personal recipes. Serve with fresh bread and fresh lemon.

• Ready In: 2 hrs 20 mins
• Yields: 8-10 bowls

Ingredients

• 1  medium onion, pureed
• 5  medium tomatoes, peeled and pureed
• 2  tablespoons parsley
• 2  tablespoons cilantro
• 4  tablespoons celery
• 1  cup chickpeas, soaked overnight
• 1  cup lentils, soaked overnight
• 5  boneless beef cubes or 5  chicken livers or 5  chicken gizzards
• 4  chicken bouillon cubes or 4  beef bouillon cubes, depending on what type of meat you used
• 1  tablespoon butter
• 1 -1 1⁄2 liter water
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon ginger
• 1  cinnamon stick
• 1⁄2 tablespoon turmeric
• 6  ounces tomato paste
• 1  cup  vermicelli, you can also do 1/2 cup Vermicelli Pasta and 1/2 cup rice
•  salt and pepper

Directions

1. Add all ingredients and bring to a boil, then allow to simmer for a few hours. Check the chickpeas to make sure they are soft.
2. Make a thickener by mixing 1 cup water and 1/2 cup flour then slowly pouring into soup.
3. To finish the soup crack one egg and mix into the soup!
4. Serve and enjoy!