Shorbat Alluhmat Almafruma – (شربة اللحمة المفرومة) Ground Meat & Vermicelli Soup
Shorbat Alluhmat Almafruma is a warm, comforting soup passed down through generations across the Middle East. Made with spiced meatballs simmered in a fragrant tomato broth and finished with soft vermicelli noodles, this dish is both hearty and nostalgic. It’s the perfect cozy meal for family dinners, especially during the colder months.
Shorbat Alluhmat Almafruma – (شربة اللحمة المفرومة)
A flavorful Middle Eastern soup made with tender spiced meatballs, a rich tomato base, and delicate vermicelli noodles. Shorbat Alluhmat Almafruma is a comforting and easy dish perfect for weeknight meals or special family gatherings.
Ingredients
- For the Meatballs:
- 500 g ground meat beef, lamb, or a mix
- 1 small onion finely grated
- 1 tsp black pepper
- 1 tsp salt adjust to taste
- For the Soup:
- 2 cups tomato juice or blended fresh tomatoes
- 1 tbsp olive or vegetable oil
- 1/2 tsp black pepper
- 1/2 cup vermicelli noodles or broken thin pasta
- Fresh parsley or cilantro chopped (for garnish)
- Water or meat stock for boiling
Instructions
- In a bowl, combine the ground meat, grated onion, salt, and black pepper. Mix well and form into small bite-sized meatballs.
- Bring a pot of lightly salted water (or meat stock) to a gentle boil. Add the meatballs and simmer for 5–7 minutes until they are half-cooked.
- Add the Tomato and Seasoning
- Stir in the tomato juice, oil, and black pepper. Let the mixture come to a gentle simmer.
- Add the vermicelli to the pot and simmer for another 3–5 minutes until the noodles are soft and fully cooked.
- Turn off the heat. Garnish with chopped parsley or cilantro and serve hot. Optionally, serve with crusty bread or a squeeze of lemon.
Notes
- You can use beef, lamb, or a combination for a richer flavor.
- Add a squeeze of lemon juice before serving for brightness.
- Serve with crusty bread or warm pita.