A Levantine favorite, this Meatball Soup features perfectly seasoned kofta-style meatballs and toasted vermicelli cooked in a gently tomato-scented broth. The recipe uses common pantry and fridge ingredients and is straightforward to prepare. Serve it as a comforting starter or a light midday meal.
For a complete Levantine meal, serve this soup with a bright salad such as Jerusalem salad or a crisp fattoush alongside a main course.
Table of Contents
- What is Kofta?
- Ingredients
- How to Make Levantine Kofta and Noodle Soup
- Expert Tips
- Recipe FAQs
- Other Levantine Recipes
- Meatball Soup (Recipe Card)
What is Kofta?
Kofta (also spelled kafta or kefta) refers to seasoned ground meat shaped into balls or patties. Variations of kofta exist throughout the Middle East, Eastern Mediterranean and beyond: in Turkey they are called köfte, in Greece keftedes. The mix of spices, herbs and cooking method can differ by region and household.
Typical kofta is made with ground beef or lamb but can also use chicken, turkey, or plant-based meat alternatives. The meat is mixed with aromatics such as onion and parsley, seasoned with warm spices, shaped into small balls, and then fried, baked or simmered in a sauce or broth. This Levantine-style soup uses small, tightly packed meatballs simmered in a light, tomato-scented broth with toasted vermicelli.
Ingredients
This simple, comforting soup comes together from everyday ingredients you likely already have on hand.
- Ground meat: Use extra-lean ground beef or ground lamb for a traditional flavor. Extra-lean prevents excess fat from clouding the broth. Ground chicken or turkey are acceptable alternatives. Plant-based ground meat can be used for a vegan version.
- Spices: Baharat (7-spice) is classic; if unavailable, substitute equal parts cumin, ground coriander and cinnamon. A touch of garlic powder adds depth.
- Fresh herbs: Finely chopped fresh parsley is important in the meat mixture and as a finishing garnish.
- Onion: A grated or finely minced onion keeps the meatballs moist and flavorful.
- Broth: Chicken or beef stock both work; choose a good-quality broth for better depth.
- Tomato paste: This creates a tomato-scented broth without turning the soup into a heavy tomato sauce. Avoid canned crushed tomatoes here.
- Noodles: Vermicelli is traditional; small pastas like orzo or fregola will also work if needed.
See the recipe card below for exact quantities and full instructions.
How to Make Levantine Kofta and Noodle Soup
This soup is straightforward but benefits from reading all steps before you start, especially to plan time for forming the meatballs. The process includes preparing a seasoned meat mixture, shaping small tight meatballs, toasting vermicelli, making a lightly tomato-scented broth, and simmering the meatballs and noodles until tender.
Step 1 — Prepare the kofta mixture. In a large bowl combine ground meat, grated or finely minced onion, chopped parsley, baharat or spice mix, garlic powder, and a generous pinch of salt and freshly cracked black pepper. Mix thoroughly until blended and cohesive. For best results, fry a very small sample of the mixture and taste, adjusting salt and spices as needed.
Step 2 — Form small meatballs. With slightly wet hands, roll the meat into tight small balls about one tablespoon each. Aim for 24–30 meatballs total. Keep them compact so they hold together in the boiling broth.
Step 3 — Toast the noodles. Heat olive oil in a small skillet over medium heat and add the vermicelli. Toast, stirring frequently, until the strands are lightly golden and fragrant. Remove from heat and set aside.
Step 4 — Make the broth. In a large pot combine the stock and tomato paste, whisking to dissolve the paste. Bring to a strong boil and season to taste with salt. The goal is a broth that carries a clear tomato aroma, not a thick sauce.
Step 5 — Poach the meatballs. With the broth at a rolling boil, carefully drop meatballs in one by one. The vigorous boil helps the meatballs set quickly so they don’t fall apart. Reduce the heat to medium and simmer for 6–8 minutes. Skim any foam from the surface.
Step 6 — Add the toasted noodles. Stir in the toasted vermicelli and simmer another 5–8 minutes until the noodles are soft. Taste and adjust seasoning.
Step 7 — Serve. Ladle the soup into bowls and finish with a generous sprinkling of fresh chopped parsley and a squeeze of lemon juice. The bright lemon is essential — it lifts the flavors and balances the broth.
Expert Tips
- Taste and adjust: Fry a small amount of the kofta mixture to test seasoning before forming all the meatballs.
- Make ahead: You can form and freeze meatballs on a tray, then store in a freezer bag. Add frozen meatballs directly to boiling broth when ready to cook; allow extra cooking time.
- Shortcuts: Store-bought small meatballs can be used in a pinch — just be mindful of seasoning and salt content in packaged products.
- Don’t overcook: Keep cooking times modest so meatballs stay tender and the noodles retain a pleasant texture.
Recipe FAQs
Yes. Prepare the soup 1–2 days ahead and refrigerate in an airtight glass container. Add lemon juice and fresh parsley just before serving for the best flavor and brightness.
Keep leftovers in a sealed glass container in the refrigerator for up to three days. Reheat gently on the stove until warmed through.
The soup itself loses texture and is not ideal for freezing. However, uncooked or pre-formed meatballs freeze well and can be cooked from frozen in boiling broth with extended cooking time.
Other Levantine Recipes
More Recipes
Salads
No Mayo Coleslaw with Lemon Sumac Dressing
Soups & Stews
One-Pot Lentil and Swiss Chard Soup (with Lots of Lemon)
Dessert
Orange Blossom Sugar Cookies
Main Dishes
Turkey Kofta Pita Wraps (with Salad and Sauce)
If you make this Meatball Soup or any other recipe from this collection, consider leaving a rating and a short comment to help others discover the dish and learn from your experience.
Meatball Soup (Levantine Kofta and Noodle Soup Recipe)
4 Servings
15 mins
15 mins
30 mins
Ingredients
- 1 lb extra-lean ground beef (or ground lamb, chicken or plant-based alternative)
- 1 onion, finely minced or grated
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp baharat (or 1 tsp each cumin, coriander and cinnamon)
- 1 tsp garlic powder
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil
- 1/2 cup vermicelli noodles (or other small pasta)
- 4–5 cups chicken or beef stock
- 1/4 cup tomato paste
- Garnish: lemon juice and fresh chopped parsley
Instructions
- Prepare the kofta mixture. Combine ground meat, onion, parsley, baharat or spice mix, garlic powder, salt and pepper in a large bowl. Mix well. Fry a small amount to taste and adjust seasoning if necessary.
- Form the meatballs. With lightly wet hands, roll about 1 tablespoon of mixture into tight balls. Aim for 24–30 meatballs and arrange them on a tray.
- Toast the noodles. Heat olive oil in a small pan, add vermicelli and toast until lightly golden. Set aside on paper towel if desired to remove excess oil.
- Make the broth. In a large pot combine stock and tomato paste, whisk and bring to a rolling boil. Season with salt to taste.
- Drop the meatballs. Carefully add meatballs to the boiling broth one at a time. Reduce heat to medium and simmer 6–8 minutes, skimming foam as needed.
- Add the noodles. Stir in toasted vermicelli and cook 5–8 minutes until noodles are tender. Taste and adjust seasoning.
- Serve. Garnish with plenty of fresh parsley and a squeeze of lemon juice right before serving.
Notes
Step-by-step photos are available in the post above for visual guidance.
Ingredient tips:
- Meat: Extra-lean ground beef gives the cleanest broth. Use lean or fattier meats if you prefer a richer soup, but expect more surface fat to skim.
- Spices: Baharat creates a warm, aromatic profile; the cumin/coriander/cinnamon substitution works well if you don’t have baharat.
- Tomato paste: It provides color and tomato flavor without turning the broth into a heavy sauce—avoid crushed tomatoes here.
- Noodles: Vermicelli is traditional; small pastas like orzo or fregola are suitable substitutes.
Optional additions: A pinch of red pepper flakes for heat, white beans for heartiness, or vegetables such as diced bell peppers or green beans can be added to the broth.
Nutrition
Calories: 491 kcal, Carbohydrates: 34 g, Protein: 27 g, Fat: 27 g. Nutrition is an approximation and will vary by ingredients used.
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