A Levantine classic, this Meatball Soup consists of perfectly seasoned kofta meatballs and vermicelli noodles in a rich tomato broth. It’s not too difficult to make and uses standard pantry and fridge ingredients. This comforting soup can be served as an appetizer or as a light lunch.
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What is Kofta?
Kofta (also known as Kafta or Kefta) is a popular meat preparation in the Middle East and Eastern Mediterranean. In Turkey, they are referred to as köfte. In Greece, they are called keftedes. Each region (and family) has their own way of making it.
The meatballs are often made from ground meat such as lamb, beef, chicken, or even fish, mixed with spices, herbs, onions, and sometimes breadcrumbs or other binding agents. The mixture is then shaped into balls or patties and either fried, baked, or simmered in a flavorful sauce.
This Levantine recipe uses my standard Kofta recipe which you can find in my Beef Kofta, Chicken Kofta and Arayes (kofta stuffed pita) recipes. It’s perfect for any time of year, but especially great during Ramadan.
Ingredients
This humble soup comes together with simple and accessible ingredients.
Ingredient Notes and Substitutions
- Ground meat: A traditional kofta is made with either ground beef or ground lamb. I like to use Extra-lean ground beef. If you only used lean, a lot of the fat from the kofta mixture will leak into the soup making it greasy. You can also use ground chicken or turkey. Follow my Chicken Kofta recipe. You can make this vegan by using a ground meat alternative.
- Spices: I use ground garlic powder and ground Baharat (7-Spice). If you don’t have baharat, you can substitute for equal parts cumin, ground coriander and cinnamon.
- Fresh herbs: Fresh parsley is a key ingredient in both the meatball itself and as garnish. Don’t substitute and don’t omit!
- Onion: A grated or finely chopped onion adds flavor and moisture to the kafta mixture, resulting in tender beef meatballs. You could also add a little onion powder to boost flavor but don’t replace the fresh onion with powder.
- Broth: You can use beef broth or chicken broth here.
- Tomato Paste: The tomato paste is key in this soup and adds both color and tomato flavor. We are looking for a tomato-scented broth, not a tomato sauce here. Don’t add any canned or crushed tomatoes!
- Noodles: Vermicelli noodles are popular and used in many Levantine Recipes. They are easy to find, but if you don’t have them, a small pasta noodle like orzo or even fregola will work just fine.
See the recipe card for full information on ingredients and quantities.
How to Make Levantine Kofta and Noodle Soup
This is not a difficult soup to make, but it does require some time, especially for the meatballs. Read through all the steps before starting so you can get a good understanding of how to make the recipe.
Step 1: Prepare the kofta mixture. In a large mixing bowl, combine the ground meat, onion, parsley, spices and a big pinch of salt and fresh cracked pepper (Image 1). Mix until really well combined (Image 2).
Step 2. Form the little meatballs. Wet your hands lightly and form small meatballs. Using the palm of your hands, roll about 1 tablespoon of meat mixture until a tight ball forms. You should end up with 24-30 meatballs. Set the meatballs on a baking sheet or tray (Image 3).
Step 3. Toast the noodles. In a small frying pan set on medium heat, add the olive oil and the noodles (Image 4). Toast until lightly browned and remove from the heat and set aside (Image 5).
Step 4. Make the broth. To a large pot, add the broth and tomato paste. Stir to combine, turn the heat on high and bring the broth to a rolling boil. Taste the broth and season with salt (Image 6).
Step 5. Drop the meatballs. Carefully drop the meatballs one by one into the hot boiling broth. The broth needs to be boiling so that the meatballs quickly firm up and don’t break apart. Once all the meatballs are in, turn the heat down to medium and cook for 6-8 minutes. Skim away any foam that comes up to the surface (Image 7).
Step 6. Add the noodles. Add the noodles and cook for another 5-8 minutes until the noodles are soft (Image 8). At this point taste the broth again and adjust the seasoning (Image 9).
Step 7. Serve. Garnish the soup with lots of fresh parsley and lemon juice. The lemon juice is key (Image 10)!
Expert Tips
- Taste for seasoning! I always recommend that you dry up a small amount of kofta meat in a frying pan and taste it for seasoning.
- Freeze the homemade meatballs for later. The meatballs can be frozen and dropped into the broth when needed.
- Use storebought frozen meatballs. No shame in finding shortcuts, especially on a busy weeknight. You don’t have to make your own meatballs. You can use small frozen beef or turkey meatballs from your grocery store.
- Don’t overboil the meatballs. We want tender meatballs! If you overcook them, they will become tough and rubbery.
Recipe FAQs
Certainly, you can make the soup 1-2 days in advance. I would suggest waiting to add the lemon juice and fresh parsley garnish at serving time. Store in a glass airtight container in the fridge. If you use plastic, the tomato will stain the Tupperware!
Use an airtight glass container and store leftover soup in the fridge for up to 3 days. Reheat in a small pot.
No, it does not. I do not recommend freezing this soup.
Yes! Form the kofta balls and freeze them on a tray before transferring them a freezer bag. When you want to make this soup, simply drop the frozen meatballs into the boiling broth and continue with the recipe as written. You will need to cook the frozen kofta meatballs longer.
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Recipe Card
Meatball Soup (Levantine Kofta and Noodle Soup Recipe)
Ingredients
- 1 lb Ground beef - Extra lean
- 1 Onion - Finely minced or grated
- 3 tablespoon Fresh parsley - Finely chopped
- 1 tablespoon Baharat - Or 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon
- 1 teaspoon Garlic powder
- Kosher salt and black pepper
- 1 tablespoon Olive oil
- ½ cup Vermicelli noodles - Or other small noodle
- 4-5 cups Chicken or Beef Stock
- ¼ cup Tomato paste
- Garnish: Lemon juice and fresh chopped parsley
Instructions
- Prepare the kofta mixture. In a large bowl, combine the ground meat, onion, parsley, spices and a big pinch of salt and fresh cracked pepper. Mix until really well combined. I would recommend you dry up a small amount of kofta meat and taste it for seasoning. Add more salt if you need to.
- Form the meatballs. Wet your hands lightly and form small meatballs. Using the palm of your hands, roll about 1 tablespoon of meat mixture until a tight ball forms. You may need to wet your hands from time to time. You should end up with 24-30 meatballs. Set the meatballs on a tray.
- Toast the noodles. In a small frying pan set on medium heat, add the olive oil and the noodles. Toast until lightly browned and remove from the heat and set aside. You can drain the toasted noodles on paper towel to remove excess oil if you wish.
- Make the broth. To a large soup pot or Dutch oven, add the broth and tomato paste. Stir to combine, turn the heat on high and bring the broth to a rolling boil. Taste the broth and season with salt.
- Drop the meatballs. Carefully drop the meatballs one by one into the hot boiling broth. The broth needs to be boiling so that the meatballs quickly firm up and don’t break apart. Once all the meatballs are in, turn the heat down to medium and cook for 6-8 minutes. Skim away any foam that comes up to the surface.
- Add the noodles. Add the noodles and cook for another 5-8 minutes until the noodles are soft. At this point taste the broth again and adjust the seasoning.
- Serve. Garnish the soup with lots of fresh parsley and lemon juice. The lemon juice is key!
Notes
- Ground meat: A traditional kofta is made with either ground beef or ground lamb. I like to use Extra-lean ground beef. If you only used lean, a lot of the fat from the kofta mixture will seep into the soup making it greasy. You can also use ground chicken or turkey.
- Spices: I use ground garlic powder and ground Baharat (7-Spice). If you don’t have baharat, you can substitute for equal parts cumin, ground coriander and cinnamon.
- Fresh herbs: Fresh parsley is a key ingredient in both the meatball itself and as garnish.
- Onion: A grated or finely chopped onion adds flavor and moisture to the kafta.
- Broth: You can use beef broth or chicken broth here.
- Tomato Paste: The tomato paste is key in this soup and adds both color and tomato flavor. We are looking for a tomato-scented broth, not a tomato sauce here so don’t add any crushed or canned tomatoes!
- Noodles: Vermicelli noodles are popular and used in many Levantine Recipes. They are easy to find, but if you don’t have them, little pasta noodles like orzo or even fregola will work just fine.
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