Vermicelli Soup with Turkey Meatballs and Mushrooms
Recipe by Lynoucha's Kitchen
A comforting soup perfect for Ramadan, combining vermicelli, herb‑flavored turkey meatballs, melt‑in‑your‑mouth potatoes and tasty mushrooms, all enriched with silky cream and fresh chives.
MediumMoroccanServes 4
Printable version with shopping checklist
Source Video
22m
Prep
42m
Cook
10m
Cleanup
1h 14m
Total
Cost Breakdown
Total cost:$8.44
Per serving:$2.11
Critical Success Points
- • Form compact meatballs and refrigerate before cooking.
- • Blend the soup to achieve a smooth texture.
- • Brown the meatballs to keep their shape and develop flavor.
Safety Warnings
- • Be careful of hot oil splatters when browning the meatballs.
- • Let the soup cool slightly before blending to avoid burns.
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