This meatball vermicelli soup is my family’s ultimate comfort soup. My mom used to cook this for us at least once a month, and I grew up cooking it for my family as well, and it turned into a family classic.
Reasons to love this Meatball vermicelli soup:
1 – it’s a one-pot soup which means no dishes ?
2 – It’s got meatballs, so it’s a meal on its own. Vermicelli for Carbs, Meatballs for protein, and soup to fill you up and make you feel good with a sprinkle of fresh chopped parsley ?
3 – This soup is so easy to make, and it only takes me 30 minutes of work to get it done. (I prefer to refrigerate the meatballs for 30 minutes to avoid cracking during the cooking process, so the total time is almost 1 hour!)
What is Vermicelli pasta?
Vermicelli pasta is usually made of refined flour; it’s thinner than noodles but has the same appearance. Vermicelli doesn’t pack any flavor but soaks up the flavors of the ingredients it’s cooked with. It can be used in multiple ways to make savory and sweet dishes, such as rice and desserts. It is very popular in the Middle East, and I have learned that it’s also popular in other parts of Asia and Latin America!
- Ground beef: I used an 85/15 meat to fat ratio. However, you may use ground chicken or turkey in this recipe.
- Salt and black pepper: To taste.
- Seven spices or allspice: Adds flavor to the meatballs.
In this Meatball recipe, I recommended adding very simple spices; to enjoy the taste of the soup. After rolling the ground beef into balls, place them in the refrigerator for at least 30 minutes; to avoid cracking while cooking. Also, you might freeze them.
- Oil: Canola or vegetable oil to brown the meatballs.
- Meatballs: Small-sized meatballs
- Vermicelli Pasta: Toast it in the same grease left from the meatballs.
- Tomato paste: Adds taste and color!
- Sugar: To offset the acidity of the tomato paste
- Broth: Chicken or beef broth ( You can use chicken bouillon)
- Water: I prefer using water to for a lighter and less fatty soup (Optional)
- Salt and black pepper: To taste
- Seven spices or allspice: To taste
- Parsley: Finely chopped parsley. Parsley adds a depth of flavor and a hint of freshness!
How to cook Meatball Vermicelli Soup?
- Preparing the meatballs: In a large bowl, mix the ground beef with salt, black pepper, and seven spices. Measure out the meatballs using a measuring tablespoon, roll them into small balls, place them on a plate, and refrigerate for 30 minutes maximum (to avoid cracking while cooking)
- Heat the oil over medium-high heat in a pot, then add the Meatballs and cook till it turns brown for 5-6 minutes on each side; cover to avoid splashes of oil. When browned, transfer them into a plate and set them aside.
- Using the remaining grease, add the vermicelli, toast, and stir it until it’s golden brown. Then add the broth, tomato paste, sugar, salt, black paper, and seven spices or allspice. (Important tip: Make sure to keep stirring the vermicelli to avoid burning)
- Once it boils, drop the meatballs in the soup, cover, and leave it to simmer for 10 -15 minutes over medium heat or until the vermicelli is cooked.
- Turn off the heat, remove the lid then add parsley.
Serving Meatball Vermicelli Soup
- I usually serve it hot with some lemon slices on the side and my favorite salad, either Fattoush salad or Green salad.
- I also recommend adding more fresh parsley as garnish!
How to store and freeze?
Storage: Place in an airtight container and refrigerate for up to 3-4 days
Reheat: Rewarm on the stovetop over medium-low heat or in the microwave. You might need to add a little bit of water when reheating because pasta tends to soak up some or most of the broth.
Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. As mentioned above, add a little bit of water when reheating from frozen because pasta tends to soak up some or most of the broth.