Description
- Learn how to make delicious Kafta and Vermicelli Soup with tender meatballs and rich, flavorful broth. Perfect for any occasion!
Ingredients
Scale
- For the Kafta (Meatballs):
- 0.5 lb (250–300g) ground beef
- 1/4 onion, finely diced or grated
- 1 garlic clove, minced
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon salt
- 3/4 teaspoon allspice or seven spices
- 1/4 teaspoon cinnamon
- Pinch of black pepper
- 2 tablespoons olive oil
- For the Soup:
- 2 tablespoons olive oil
- 1 cup vermicelli noodles
- 1/4 cup (55g) tomato paste
- 6 cups water
- 1 chicken stock cube
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley, chopped (plus more for garnish)
Instructions
- 1. Prepare the Kafta (Meatballs):
- Combine the ground beef, onion, garlic, parsley, salt, allspice, cinnamon, and black pepper in a large mixing bowl. Mix thoroughly until well combined. Using your hands is ideal for even mixing.
- Shape the mixture into small meatballs, about 1/2 inch in diameter, and set aside.
- 2. Cook the Soup:
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add the meatballs in batches to avoid overcrowding and brown them on all sides. Once browned, return all meatballs to the pot.
- Reduce the heat to medium and stir in the vermicelli noodles. Toast them lightly for about a minute.
- Add the tomato paste, water, chicken stock cube, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then lower the heat to a medium-low simmer. Cover and let cook for 20 minutes, stirring occasionally.
- 3. Final Touches:
- Check a meatball to ensure it’s fully cooked. Stir in the chopped parsley and let the soup simmer for another minute. Adjust seasoning if needed.
- 4. Serve and Enjoy:
- Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot and enjoy the rich flavors!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
Keywords: #ComfortFood #KaftaSoup #HeartyMeals #EasyDinner