Meatball Soup with Vermicelli and Fresh Parsley Recipe

Introduction

This meatball soup is a comforting and flavorful dish perfect for any season. Tender spiced meatballs swim in a savory broth with toasted vermicelli noodles, brightened by fresh parsley and a squeeze of lemon. It’s simple to prepare and sure to satisfy.

Ingredients

• 1 lb ground beef (extra lean)
• 1 onion (finely minced or grated)
• 3 tbsp fresh parsley (finely chopped)
• 1 tbsp baharat
• 1 tsp garlic powder
• Kosher salt and black pepper, to taste
• 1 tbsp olive oil
• ½ cup vermicelli noodles (or other small noodle)
• 4-5 cups chicken or beef stock
• ¼ cup tomato paste
• Garnish: lemon juice and fresh chopped parsley

Instructions

1. Step 1: Prepare the kofta mixture. In a large bowl, combine the ground beef, onion, parsley, baharat, garlic powder, a big pinch of salt, and freshly cracked black pepper. Mix thoroughly. Dry-fry a small piece of the mixture to check seasoning and adjust salt if needed.
2. Step 2: Form the meatballs. Lightly wet your hands and roll about one tablespoon of the meat mixture into tight balls. You should make 24-30 meatballs. Place them on a tray and set aside.
3. Step 3: Toast the noodles. Heat olive oil in a small frying pan over medium heat. Add the vermicelli noodles and toast until lightly browned. Remove from heat and drain on paper towels if desired.
4. Step 4: Make the broth. In a large soup pot or Dutch oven, combine the stock and tomato paste. Stir well, bring to a rolling boil over high heat, and season with salt to taste.
5. Step 5: Cook the meatballs. Carefully drop the meatballs one at a time into the boiling broth so they firm up quickly and don’t break. Reduce heat to medium and simmer for 6-8 minutes, skimming off any foam that rises.
6. Step 6: Add the toasted noodles. Stir them into the soup and cook for another 5-8 minutes until the noodles are tender. Taste the broth and adjust seasoning as needed.
7. Step 7: Serve. Ladle soup into bowls and garnish generously with fresh parsley and a squeeze of lemon juice, which adds a bright finishing touch.

Tips & Variations

• For a lighter soup, substitute ground turkey or chicken for the beef.
• Try adding a pinch of crushed red pepper for subtle heat.
• If baharat is unavailable, use a mix of ground cumin, coriander, paprika, and cinnamon.
• Use gluten-free noodles for a gluten-free version.
• To make this soup heartier, add diced vegetables like carrots or celery along with the broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the meatballs from breaking apart. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs instead of making fresh ones?

Fresh meatballs work best for this soup as they cook quickly and hold together well. If using frozen meatballs, ensure they are fully thawed before adding to the boiling broth and cook until heated through.

Is baharat essential for this recipe?

Baharat adds a warm, aromatic flavor but can be substituted with a blend of cumin, coriander, paprika, and a pinch of cinnamon if you don’t have it on hand.

Meatball Soup with Vermicelli and Fresh Parsley Recipe

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★★★★★

4.5 from 79 reviews

This hearty and flavorful Meatball Soup features tender ground beef meatballs simmered in a rich tomato and broth base, accented with toasted vermicelli noodles and fresh herbs. A perfect comforting dish, enhanced by the bright zest of lemon juice and fresh parsley for a balanced savory and tangy experience.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 lb Extra lean ground beef
• 1 Onion, finely minced or grated
• 3 tbsp Fresh parsley, finely chopped
• 1 tbsp Baharat spice blend
• 1 tsp Garlic powder
• Kosher salt and black pepper, to taste

For the Soup

• 1 tbsp Olive oil
• ½ cup Vermicelli noodles (or other small noodles)
• 4–5 cups Chicken or beef stock
• ¼ cup Tomato paste

For Garnish

• Fresh chopped parsley
• Lemon juice

Instructions

1. Prepare the kofta mixture: In a large bowl, combine the ground beef, finely minced onion, chopped parsley, baharat, garlic powder, kosher salt, and freshly cracked black pepper. Mix thoroughly until fully combined. To check seasoning, cook a small pinch of the mixture and taste; adjust salt if needed.
2. Form the meatballs: Lightly wet your hands and shape the meat mixture into small meatballs about 1 tablespoon each. Use the palm of your hands to roll them tightly into balls. You should get about 24-30 meatballs. Place them on a tray to set aside.
3. Toast the noodles: In a small frying pan over medium heat, add olive oil and vermicelli noodles. Stir frequently and toast the noodles until they turn lightly golden brown. Remove from heat and drain on paper towels if desired to remove excess oil.
4. Make the broth: Transfer the chicken or beef stock to a large soup pot or Dutch oven. Stir in the tomato paste until well combined. Bring the broth to a rolling boil over high heat. Taste and season with salt as needed.
5. Drop the meatballs: Carefully add the meatballs one by one into the boiling broth, ensuring the broth is at a rolling boil to help the meatballs firm up quickly and retain their shape. Once all meatballs are in the pot, reduce heat to medium and simmer for 6-8 minutes. Skim off any foam that arises on the surface.
6. Add the noodles: Add the toasted vermicelli noodles to the soup and continue to cook for another 5-8 minutes until the noodles are tender. Taste the broth once more and adjust seasoning if necessary.
7. Serve: Ladle the soup into bowls and garnish generously with fresh chopped parsley. Squeeze fresh lemon juice over each serving to add bright acidity and complete the flavor profile. Enjoy warm.

Notes

• Using extra lean ground beef helps keep the meatballs tender without excess fat.
• Baharat is a Middle Eastern spice blend; you can substitute with a mix of black pepper, cumin, coriander, and cinnamon if unavailable.
• Toasting the noodles adds a nutty depth to the soup.
• Ensure the broth is boiling before adding meatballs to avoid them falling apart.
• Adjust broth quantity depending on desired soup thickness.
• The lemon juice garnish is essential for brightness and balance.

Keywords: Meatball soup, kofta soup, vermicelli soup, Middle Eastern soup, tomato broth, homemade meatballs, comfort food