Tomato Vermicelli Soup (Kafta Soup)

A delicious soup with a tomato broth, vermicelli noodles, and mini Lebanese style meatballs (kafta)

Course Soup

Cuisine Lebanese, Middle Eastern

Diet Halal

Prep Time 5

Cook Time 20

Servings people

Calories 336kcal

Author Farah Abumaizar

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.

Video

Notes

You can use ready made kafta mix or meatballs to make this even easier!

Storing leftovers: 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.

Freezing Soup: 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.

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.

Nutrition