Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common pantry staples and ground meat to create a hearty meal.
- Quick Preparation: Can be prepared in a short amount of time, making it ideal for busy days.
- Kid-Friendly: The mini meatballs and noodles make it appealing to younger palates.
- Versatile: Easily adaptable with additional vegetables or spices to suit personal preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Kafta (mini meatballs):
- Ground beef (or a mix of beef and lamb)
- Onion, finely diced or grated
- Garlic
- Fresh parsley
- Olive oil
- Salt
- Seven spices
- Cinnamon
- Black pepper
For the soup:
- Olive oil
- Vermicelli noodles (Middle Eastern type)
- Tomato paste
- Chicken stock cube (or beef/vegetable stock)
- Salt
- Black pepper
- Fresh parsley, chopped
Directions
- Prepare the Meatballs: In a bowl, thoroughly mix ground meat with onion, garlic, parsley, olive oil, salt, seven spices, cinnamon, and black pepper. Form into small meatballs.
- Brown the Meatballs: Heat olive oil in a saucepan over medium heat. Add the meatballs in batches to avoid overcrowding and cook until browned on all sides. Remove and set aside.
- Toast the Vermicelli: In the same saucepan, add vermicelli noodles and sauté for about a minute until lightly toasted.
- Prepare the Broth: Add tomato paste, water, chicken stock cube, salt, and black pepper to the saucepan. Stir to combine and bring to a boil.
- Simmer: Return the browned meatballs to the saucepan. Reduce heat to medium-low, cover, and let the soup simmer for about 20 minutes, or until the meatballs are cooked through.
- Add Parsley: Stir in chopped parsley and let it cook for an additional minute. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with extra parsley if desired.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: About 15 minutes.
- Cooking Time: Approximately 30 minutes.
Variations
- Vegetable Additions: Incorporate diced carrots, zucchini, potatoes, or peas to add more nutrients and texture.
- Spice Level: For a spicier version, add a pinch of red pepper flakes or cayenne pepper.
- Herb Substitutions: Cilantro can be used in place of parsley for a different flavor profile.
- Protein Alternatives: Ground chicken or turkey can be substituted for beef/lamb to create a lighter version.
Storage/Reheating
Leftover Kafta Soup can be stored in an airtight container in the refrigerator for 3-4 days. The soup may thicken upon standing; when reheating, add a splash of water or broth to achieve the desired consistency. Reheat over low heat on the stovetop until warmed through.
FAQs
What are vermicelli noodles?
Vermicelli noodles in Middle Eastern cuisine are short, thin, golden-brown noodles often used in soups and rice dishes. They differ from Asian vermicelli, which are long, white, and sticky.
Can I use pre-made meatballs?
Yes, to save time, you can use store-bought kafta mix or any frozen meatballs of your choice.
How can I make this soup vegetarian?
To make a vegetarian version, omit the meatballs and use vegetable stock instead of chicken stock. You can add more vegetables or use plant-based meat substitutes.
Is it possible to freeze this soup?
While it’s possible to freeze the soup, the texture of the vermicelli noodles may change upon thawing. If you plan to freeze, consider adding the noodles fresh when reheating.
What are seven spices?
Seven spices is a blend commonly used in Middle Eastern cooking, typically consisting of black pepper, allspice, cinnamon, cloves, nutmeg, coriander, and cumin.
Can I use whole wheat vermicelli?
Yes, whole wheat vermicelli can be used for a healthier alternative, though it may slightly alter the taste and texture.
How do I prevent the meatballs from falling apart?
Ensure that the meat mixture is well-combined and that the meatballs are browned properly before adding them to the soup to help them hold their shape.
What can I serve alongside this soup?
This soup pairs well with crusty bread or a simple side salad for a complete meal.
Can I add legumes to this soup?
Yes, adding cooked chickpeas or lentils can enhance the nutritional
Tomato Vermicelli Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tomato Vermicelli Soup, or Kafta Soup, is a heartwarming Lebanese dish with a savory tomato broth, tender vermicelli noodles, and flavorful mini meatballs. This quick and easy recipe is perfect for busy days and can be customized with your favorite vegetables or spices. Enjoy a bowl of this comforting soup that’s both kid-friendly and satisfying.
Ingredients
For the Kafta (Mini Meatballs):
- 1 lb ground beef (or a mix of beef and lamb)
- 1 small onion, finely diced or grated
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp seven spices
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1/2 cup vermicelli noodles (Middle Eastern type)
- 2 tbsp tomato paste
- 1 chicken stock cube (or beef/vegetable stock)
- 4 cups water
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground meat with onion, garlic, parsley, olive oil, salt, seven spices, cinnamon, and black pepper. Mix until well incorporated and form into small meatballs.
- Brown the Meatballs: Heat 1 tbsp olive oil in a saucepan over medium heat. Brown the meatballs in batches, cooking until golden brown on all sides. Set the browned meatballs aside.
- Toast the Vermicelli: In the same saucepan, add the vermicelli noodles. Toast them lightly over medium heat for about 1 minute, stirring occasionally, until golden.
- Prepare the Broth: Add tomato paste, water, chicken stock cube, salt, and black pepper to the saucepan. Stir to combine and bring to a boil.
- Simmer: Once boiling, return the browned meatballs to the saucepan. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the meatballs are fully cooked.
- Finish the Soup: Stir in fresh parsley and simmer for an additional minute. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot.
Notes
- Vegetable Variations: Add carrots, zucchini, potatoes, or peas for extra flavor and texture.
- Spicy Version: For a spicier soup, add red pepper flakes or cayenne pepper to the broth.
- Herb Substitution: Swap parsley for cilantro for a fresh twist on flavor.
- Protein Options: Use ground chicken or turkey for a lighter variation of this soup.
- Storage: Leftover soup can be stored in the refrigerator for 3-4 days. Reheat gently with added broth or water to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese / Middle Eastern
