As the cooler months settle in, there’s nothing quite like a comforting bowl of soup to warm the soul. Picture it: the rich aroma of seasoned beef mingling with the bright notes of tomatoes and a hint of cinnamon wafting through your kitchen. This Tomato Vermicelli Soup, or Kafta Soup, has quickly become a favorite in my home, not just for its heartwarming flavors but also for how effortlessly it comes together.
On a day when fast food felt tempting, I decided to dig deep into my pantry and emerged with a treasure—quick-cooking vermicelli and some ground beef just waiting to shine. With just a handful of ingredients and a mere 20 minutes from start to finish, I found myself crafting a dish that feels lavish but is delightfully straightforward.
Invite your taste buds on a journey that marries tradition with simplicity. Whether you’re a seasoned chef or someone simply eager to shake off the mundane dinner routine, you’ll find that this Kafta Soup is perfect for any night of the week. Let’s dive into this recipe that promises to be a crowd-pleaser for everyone at your table!
Why love this Tomato Vermicelli Soup?
Comforting and warm, this soup becomes a hug in a bowl on chilly evenings.
Quick to prepare, you’ll have a delicious meal ready in just 20 minutes—perfect for busy weeknights!
Flavor-packed, each spoonful offers a delightful mix of spices and savory meatballs that will impress friends and family.
Customizable, feel free to add seasonal vegetables or substitute with your favorite proteins for a unique twist.
Crowd-pleaser vibes are guaranteed as everyone gathers around to enjoy this satisfying dish together.
Treat yourself to a comforting meal that makes fast food feel like a distant memory!
Tomato Vermicelli Soup Ingredients
For the Kafta Meatballs
• Ground beef – provides a hearty base filled with flavor.
• Onion – finely diced or grated to blend seamlessly into the mix.
• Garlic – minced for an aromatic bite that elevates the dish.
• Parsley – adds a fresh touch and vibrant color to the meatballs.
• Salt – enhances the overall flavor; adjust to your taste.
• Olive oil – used for sautéing, giving a rich depth to the meatballs.
• All spice or seven spices – bring warmth and complexity, perfect for this Tomato Vermicelli Soup.
• Cinnamon – a pinch adds unexpected warmth and sweetness.
• Black pepper – just a pinch for added subtle heat.
For the Soup
• Vermicelli noodles – quick-cooking noodles that soak up all the soup’s flavor.
• Tomato paste – thickens the broth and brings rich tomato flavor.
• Water – the foundation of the soup base; feel free to substitute with broth for deeper flavor.
• Chicken stock cube – boosts the savory depth; vegetable stock can be used for a vegetarian version.
• Salt – additional seasoning for the soup; taste as you go.
• Black pepper – season to taste for an extra kick.
• Chopped parsley – for garnish, bringing freshness to every bowl.
How to Make Tomato Vermicelli Soup
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Mix the Meatballs: In a large bowl, combine the ground beef, finely diced onion, minced garlic, chopped parsley, salt, olive oil, all spice, cinnamon, and black pepper. Mix until all ingredients are well incorporated.
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Shape the Kafta: Form the mixture into mini meatballs, about 1/2 inch in diameter. This size ensures they cook quickly and evenly, adding delightful bites to your soup.
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Sauté the Meatballs: Heat the olive oil in a large pot over medium-high heat. Once hot, add the mini meatballs in two batches. Sear them for a couple of minutes on each side until golden brown. Transfer all the browned meatballs back into the pot.
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Toast the Vermicelli: With the heat still on medium, stir in the vermicelli noodles. Sauté for about a minute, gently tossing to coat and toast them slightly, which enhances their flavor.
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Combine the Base: Add the tomato paste, water, chicken stock cube, additional salt, and black pepper into the pot. Stir everything together to create a welcoming and fragrant base for your soup.
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Bring to a Boil: Allow your soup to come to a rolling boil. Then reduce the heat to medium-low, cover the pot, and let it simmer. This relaxing simmer infuses all the flavors beautifully.
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Add Fresh Parsley: After 20 minutes, check a meatball by cutting into it to ensure it’s cooked through. Stir in the chopped parsley and let it cook for an additional minute, brightening the flavor of your soup.
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Taste and Serve: Give your soup a final taste to adjust seasoning if necessary. Serve immediately in bowls, garnished with extra parsley for a touch of freshness and color.
Optional: Serve with crusty bread for a heartier meal.
Exact quantities are listed in the recipe card below.
Helpful Tricks for Tomato Vermicelli Soup
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Meatball Consistency: Ensure your kafta mixture is well-blended before shaping. Overmixing can lead to tough meatballs, while under-mixing may cause them to fall apart.
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Brown for Flavor: Searing the meatballs is crucial. This adds a flavorful crust that enhances your Tomato Vermicelli Soup. Don’t rush this step!
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Vermicelli Timing: Add the vermicelli only after the meatballs have been added back to the pot. This ensures the noodles cook perfectly without becoming mushy.
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Taste as You Go: Always taste your soup before serving. Adjust seasoning to your liking; remember that flavors develop as it simmers!
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Fresh Garnish: Adding chopped parsley right before serving brightens flavor and color. Don’t skip this—the freshness makes a difference!
Make Ahead Options
These Tomato Vermicelli Soup preparations are absolutely perfect for busy home cooks! You can mix the kafta meatball ingredients and shape them into balls up to 24 hours in advance; just keep them covered in the fridge to maintain their moisture and flavor. Additionally, the soup base (without the noodles) can be made up to 3 days ahead and stored in an airtight container in the refrigerator. When you’re ready to enjoy, simply bring the soup base to a boil, add the vermicelli noodles, and finish cooking until tender. This way, you’ll save valuable time on hectic weeknights while still enjoying a delightful homemade meal!
How to Store and Freeze Tomato Vermicelli Soup
Fridge: Store leftover Tomato Vermicelli Soup in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water if needed.
Freezer: Freeze the soup in portions for up to 3 months. Use freezer-safe containers or bags, leaving space for expansion. Thaw overnight in the fridge before reheating.
Reheating: Reheat on low heat in a pot, stirring occasionally, until bubbling. If frozen, allow to defrost completely before reheating. Enjoy your flavorful soup again!
Serving Suggestion: Consider garnishing each bowl with extra parsley for freshness and a vibrant touch when serving leftovers.
What to Serve with Tomato Vermicelli Soup?
Indulge in a delightful dinner experience by pairing this heartwarming soup with selected accompaniments that enhance its flavors.
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Crusty Bread: Perfect for dipping, crusty bread adds a satisfying crunch to your meal and soaks up the rich soup broth beautifully.
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Simple Salad: A fresh garden salad with crisp lettuce, cherry tomatoes, and a light vinaigrette complements the warm flavors of the soup, balancing the meal.
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Rice Pilaf: Fluffy rice pilaf infused with herbs can be the ideal side, providing a subtle nuttiness that pairs well with the savory kafta meatballs.
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Grilled Vegetables: Charred seasonal vegetables bring a smoky sweetness that contrasts wonderfully with the spiced soup, adding a healthy touch.
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Feta Cheese Crumble: Topping your soup with crumbly feta cheese adds a tangy richness that enhances the overall flavor profile.
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Lemon Wedges: A squeeze of fresh lemon juice brightens the soup and elevates the spices, giving a refreshing zing to each bite.
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Mint Yogurt Sauce: A cooling mint yogurt sauce served on the side can provide a delightful contrast, enhancing the spices in the soup.
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Herbal Tea: Finish the meal with a warm cup of herbal tea to cleanse the palate and add a soothing touch after this delicious affair.
Tomato Vermicelli Soup Variations
Feel free to explore and customize this recipe to suit your taste and dietary needs!
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Dairy-Free: Use a plant-based yogurt or omit any cream to keep it vegan-friendly.
Substituting out dairy doesn’t diminish flavor; you’ll still enjoy the vibrant, rich taste of the soup! -
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for an extra layer of warmth.
This simple adjustment can transform your comforting bowl into a zesty delight that excites the taste buds. -
Veggie Boost: Toss in seasonal vegetables like spinach, zucchini, or bell peppers for added nutrition.
Fresh produce not only packs a punch of color but also elevates the flavor profile beautifully. -
Quinoa Alternative: Replace vermicelli noodles with quinoa for a protein-packed, gluten-free option.
This twist maintains the heartiness of the soup while introducing a delightful new texture! -
Herb Variations: Experiment with fresh herbs like cilantro or dill for a different aromatic experience.
Each fresh herb adds its personal touch, offering a unique twist that could become your new favorite! -
Beef Alternatives: Swap out beef for ground turkey or chicken for a lighter version.
These alternatives provide similar taste satisfaction, with a lean twist that’s still incredibly delicious. -
Cinnamon-Infused: Add a cinnamon stick during simmering for a deeper essence of warmth.
This simple addition invokes comfort, deliciously deepening the flavor without overwhelming the dish. -
Lentil Addition: Stir in cooked lentils for added heartiness and a nourishing boost of plant-based protein.
This not only enriches the dish but also makes it even more filling, perfect for a cozy meal!
Tomato Vermicelli Soup (Kafta Soup) Recipe FAQs
How do I select the best ground beef for my kafta meatballs?
Absolutely! When choosing ground beef, look for a blend that is around 80% lean and 20% fat for the juiciest results. Freshness is key, so choose a bright red color without any brown spots. If possible, check for the sell-by date to ensure you have the freshest options at hand.
How should I store leftover Tomato Vermicelli Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing to avoid condensation, which can affect the flavor. When reheating, you can add a splash of water to regain that wonderful texture.
Can I freeze Tomato Vermicelli Soup?
Yes, you can freeze this delightful soup! Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw the soup overnight in the fridge, and then reheat it on low heat until it’s warmed through.
What should I do if my kafta meatballs are falling apart in the soup?
Very! This can happen if the mixture wasn’t blended well enough or if there’s too much moisture. To troubleshoot, make sure you mix the ingredients thoroughly to create that perfect consistency. If they still fall apart, try adding a bit of breadcrumbs or an egg to bind the mixture together more effectively.
Are there any dietary considerations I should keep in mind for this recipe?
Absolutely! If you’re cooking for someone with allergies, you can substitute the beef with ground turkey or a plant-based meat alternative. For gluten sensitivities, use gluten-free vermicelli noodles or enjoy the soup as a hearty broth without the noodles altogether. Always check your ingredients to ensure they align with dietary needs!
How can I enhance the flavor of my Tomato Vermicelli Soup?
The more the merrier! For an added depth, consider incorporating fresh herbs like thyme or mint during the simmering step. You can also add seasonal vegetables like carrots or zucchini to increase nutrition and texture. Just make sure to adjust cooking times accordingly to keep everything tender and flavorful!
Savory Tomato Vermicelli Soup with Flavorful Kafta Meatballs
Ingredients
Equipment
Method
- In a large bowl, combine the ground beef, finely diced onion, minced garlic, chopped parsley, salt, olive oil, all spice, cinnamon, and black pepper. Mix until all ingredients are well incorporated.
- Form the mixture into mini meatballs, about 1/2 inch in diameter.
- Heat the olive oil in a large pot over medium-high heat. Add the mini meatballs in two batches, searing them for a couple of minutes on each side until golden brown. Transfer all the browned meatballs back into the pot.
- Stir in the vermicelli noodles and sauté for about a minute.
- Add the tomato paste, water, chicken stock cube, additional salt, and black pepper into the pot. Stir to combine.
- Allow your soup to come to a rolling boil. Reduce the heat to medium-low, cover the pot, and let it simmer.
- After 20 minutes, check a meatball for doneness. Stir in the chopped parsley and cook for an additional minute.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with extra parsley.