Vermicelli & Meatball Soup

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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 meatballs:
  • 250 g - minced meat
  • 3 tbsp - minced onion
  • 1.5 tsp - minced ginger
  • 1 - egg
  • salt to taste

How to Make Vermicelli & Meatball Soup

  • Mix all the meatball 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 brown colour.
  • Bring stock and tomato juice to the boiling point, add salt and cabbage and cook till the cabbage is almost done. Add the meatballs and boil for 2 minutes.
  • Sprinkle pepper and vermicelli on top and serve immediately.