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:




- Make the meatballs: Mix together all the meatball ingredients thoroughly, then form into little meatballs.
- 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.
- Reduce the heat to medium, and add the vermicelli. Saute for a minute, stirring carefully to toast.
- 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.
- 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:
Definitely. I often get ready kafta mixture from the butcher and form that into mini meatballs, to make this recipe even easier.
Vermicelli contains flour, so no, this is not gluten free.
If making this with the intention of freezing it, don’t add the vermicelli as it won’t hold up well to freezing. Instead, after thawing the soup, bring to a medium simmer and add the vermicelli noodles, cooking for 5 minutes or so until cooked through.
For more Middle Eastern soup recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

Tomato Vermicelli Soup (Kafta Soup)
Ingredients
For the kafta (meatballs):
- 0.5 lb ground beef 250-300g
- 1/4 onion, very finely diced or grated in food processor
- 1 garlic clove, minced
- 1/4 cup finely chopped parsley
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 3/4 teaspoon all spice or seven spices
- 1/4 teaspoon cinnamon
- pinch black pepper
For the soup:
- 2 tablespoon olive oil
- 1 cup vermicelli noodles
- 1/4 cup tomato paste 55g
- 6 cups water
- 1 chicken stock cube
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley, and more for garnish
Instructions
For the kafta (meatballs):
- Add all the ingredients in a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
- Form into mini meatballs, about 1/2 inch in diameter.
For the soup:
- Add the olive oil to a large pot and heat over medium high heat.
- 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. Add all the browned meatballs into the pan.
- Reduce the heat to medium, and add the vermicelli. Saute for a minute, stirring carefully to toast.
- 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.
- 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.
- Serve immediately, garnished with extra parsley if desired.
Liza says
This soul-soothing soup was the perfect meal this week, as we’ve been getting more snow in Colorado. My family loves the combination of flavors and textures in this delicious soup!
Farah Abumaizar says
So happy that you enjoyed it Liza!
Shweta says
Such a great recipe! Made it with veggie meat balls and it was amazing!! Thank you!
Farah Abumaizar says
So happy to hear it! Thanks for the comment!
Mimi says
I like this delicious and appetizing Tomato Vermicelli Soup! Yum!
Farah Abumaizar says
Happy to hear it!
Kushigalu says
An interesting and delicious version of the tomato soup recipe. Thanks for sharing.
Farah Abumaizar says
My pleasure!