Vermicelli and Meat Ball Soup

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 500 g - cabbage, shredded
  • 60 g - vermicelli
  • 3 cups - each of chicken stock and tomato juice
  • salt and pepper to taste.
  • For meat balls :
  • 250 g - minced mutton
  • 3 tbsp - minced onion
  • 1.5 tsp - minced ginger
  • 1 egg
  • 1 tsp - brandy
  • salt to taste.

How to Make Vermicelli and Meat Ball Soup

  • Mix all the meat ball ingredients together.
  • Knead to a smooth mixture, form into small balls and deep-fry to a golden brown colour.
  • Fry vermicelli in a little oil to a golden colour.
  • Bring stock and tomato juice to boiling point. Add salt and cabbage and cook till the cabbage is almost done. Put in the balls and boil for 2 mins.
  • Sprinkle pepper and vermicelli on top and serve immediately.