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
