Tomato Vermicelli Soup (Kafta Soup)

This is a classic Lebanese soup, a tomato vermicelli soup with mini meatballs. It’s also known as kafta soup (or kofta soup) and is so simple to make but packed with flavor. It’s really comforting and delicious!

What is tomato vermicelli soup?

Also known as kafta soup, this is a really commonly served soup in the Middle East. The base is a tomato paste enhanced broth, and in it you have mini meatballs and vermicelli.

This is a fun take on mini meatball soup, and it’s such a hit with kids especially since there are no veggies floating around in it.

Vermicelli noodles are those super thin noodles, short golden brown noodles we often cook with rice in the Middle East. Don’t confuse these for Asian vermicelli noodles which are long, white and sticky.

Ingredients you need for this soup:

For the kafta (or mini meatballs):

Ground beef: You could also do a mix of beef and lamb

Onion: Very finely diced or grated, so you can form mini meatballs without big chunks of onion

Garlic

Parsley: Fresh parsley is essential in this, gives the characteristic Middle Eastern flavor.

Olive Oil

Salt, seven spices, cinnamon and pepper

For the soup:

Olive Oil: for browning the meatballs

Vermicelli noodles: The Middle Eastern vermicelli, as pictured, not the Asian vermicelli.

Tomato paste: All you need to get that deep tomato flavor

Chicken stock cube: Can sub beef stock or vegetable stock

Salt, black pepper

Chopped parsley: A handful goes in and gets cooked down in the soup, and you’ll reserve some to garnish.

How to make this easy mini meatball soup:

1. Make the meatballs: Mix together all the meatball ingredients thoroughly, then form into little meatballs.
2. To the hot olive oil in a saucepan, add the mini meatballs (in two batches so you don’t overcrowd them) and let them cook a couple of minutes each side until browned.
3. Reduce the heat to medium, and add the vermicelli. Saute for a minute, stirring carefully to toast.
4. Add the tomato paste, the water, the chicken stock cube, the salt and pepper. Stir to combine. Let the soup come to a boil, then reduce heat to a medium low simmer and cover.
5. After 20 minutes (or when a kafta meatball you cut into is totally cooked through, add the chopped parsley and stir. Let cook for another minute. Taste for seasoning, then serve garnished with extra parsley.

Storing leftover kafta soup:

Leftovers will last 3-4 days tightly covered in the fridge. The soup will thicken as it sits in the fridge, so just add a splash of water to loosen it while reheating over low heat.

Recipe tips and tricks:

• If you are short on time, use ready made meatballs, like a kafta mix from the butcher, or any frozen meatballs of your choice.
• I sometimes double the batch of homemade meatball mix, form meatballs out of all of it and freeze half the batch to make it easy to prepare this soup or any other meatball dish in the future.
• If you want to bulk this soup up, feel free to add any veggies you like! This would be delicious with diced carrots, zucchini, potatoes, peas etc.

Tomato vermicelli soup FAQs:

For more Middle Eastern soup recipes:

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