Meatball Soup with Vermicelli and Fresh Parsley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
