Moroccan Vegetable Soup (Chorba)

extra-virgin olive oil

medium onion, finely diced

ground turmeric

beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into ½-inch cubes

reduced-sodium beef broth, or water

diced tomatoes

small turnips, peeled and diced

carrots, diced

stalks celery, leaves included, thinly sliced

saffron threads, (see Ingredient Note)

sprigs flat-leaf parsley, plus more leaves for garnish

sprigs fresh cilantro, plus more leaves for garnish

large zucchini, peeled and cut into ¼-inch dice

angel hair pasta, (capellini), broken into small pieces (about ½ cup), or orzo, preferably whole-wheat

salt

freshly ground pepper