Tomato Vermicelli Soup (Kafta Soup)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Servings
6 people
-
Calories
336 kcal
-
Course
Soup
-
Cuisine
Middle Eastern, Lebanese
Tomato Vermicelli Soup (Kafta Soup)
Description
Tomato Vermicelli Soup, also called Kafta Soup, centers on small hand-formed beef meatballs seasonally flavored with onion, garlic, parsley, and regional spices including allspice and cinnamon. These meatballs are browned before simmering in a tomato-infused broth enriched with chicken stock and vermicelli noodles that are toasted for added depth. The gradual simmer melds the flavors, and fresh chopped parsley stirred in near the end brightens the dish.
The soup delivers a balance of textures—the meatballs remain tender yet firm, while the vermicelli softens to a pleasant bite. The tomato paste adds acidity and richness, while the warming spices underscore the savory broth. This soup suits cooler days or when a comforting, mildly spiced meal is desired.
It’s recommended to serve promptly garnished with parsley and to add vegetables such as carrots or zucchini if a heartier version is preferred. Leftover soup can be refrigerated but will thicken; adding water when reheating helps restore consistency. Freezing is possible without the vermicelli, which should be cooked fresh upon reheating to preserve texture.
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 parsley finely chopped
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 3/4 teaspoon allspice 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 parsley chopped, 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.
Notes
- To simplify preparation, substitute pre-made kafta mix or ready meatballs.
- Leftovers keep refrigerated for 3-4 days; add water when reheating to adjust thickness.
- Freeze soup base without vermicelli; cook noodles freshly after thawing for best texture.
- Add diced vegetables like carrots or zucchini to increase the soup’s heartiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 744mg | 31% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
