If you have ground meat, you MUST make this meatball soup! I grew up eating this soup and it always tasted so hearty, comforting and delicious! Soup is especially comforting when it’s nice and crispy-cold outside. My mom would make this soup for us and of course, when I got older, I wanted to make it the exact same way!
I also want to mention this soup is made with vermicelli pasta which is the very thin and about 2 inches in length. They aren’t the easiest to find at grocery stores, however, they do sell them in Mediterranean markets. You can also get them here. If for any reason you cannot find it, simply buy angel hair pasta and break it into 2-3 inch pieces. (They’re pretty similar) The quality of the ingredients really brings out the deliciousness in this soup, which is why I share what I use with you.
My mom hardly measured her recipes (she’s that good), so it is with great pleasure I share with you today, her recipe with precise measurements.
|Prep time: 30 minutes||Cook time: 30 minutes|
|Serves: 4-6||Total time: 1hour|
For the meat
1/2 lb ground beef
3 tbsp rice (rinsed)
1 tsp salt (this is my favorite)
1/2 tsp ground black pepper
1/2 medium onion (blended)
|For the soup|
3 tbsp extra virgin olive oil (my go to)
1/2 onion blended
4 cups water
1.2 cup vermicelli
1 cup tomato sauce ( I love using this one!)
1tsp paprika (This is my favorite)
1 tsp salt
1/2 tsp black pepper
1 large or 2 small potatoes (chopped)
*Optional for garnish
1 tbsp chopped dill, or cilantro
1. In a medium pan on medium heat, lightly toast the vermicelli just by itself (no oil). Keep stirring until it turns into a golden brown color. (About 5-7 minutes) Set aside.
2. Blend 1 onion in a food processor and reserve half for meat, and half for soup base.
3. In a small bowl, mix add all the ingredients for the meat and mix with hands. Roll into medium sized balls, and set aside.
4. In a large pot, add olive oil and half of the onion. Stir for about 5 minutes.
5. Add tomato sauce, paprika, salt, pepper and water. Stir and bring to a boil.
6. As soon as it starts to boil, add the meatballs and bring temperature down to medium low to simmer for about 15 minutes. (Close lid)
7. Lastly, add toasted vermicelli and potatoes and cook for another 10-15 minutes on medium heat.
8. Turn heat off and add finely chopped dill or cilantro.
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