A comforting tomato soup simmered with tender meatballs and toasted vermicelli. Hearty, flavorful, and perfect for cozy family meals.

Mix half the onions and half a cup of parsley in a large bowl, reserving some parsley to garnish. Add the ground meat, 1 tsp salt, and spices, and mix together. Shape into small meatballs and set aside.

Heat the olive oil in a pot over high heat. Add the meatballs and fry for about 5-8 minutes tossing around until browned all over. Set aside.

In the same pot, add an additional 2 tablespoons of olive oil, add the rest of the chopped onions, garlic and sauté for 5 minutes.

Dilute the tomatoes paste in the chicken stock or water, add to the onions, add in the meatballs and bring it to boil. Cook for 15 minutes season with salt and pepper your taste. Add in the vermicelli and cook for about 5 more minutes stirring often.

Turn off the heat and add in the lemon juice. Serve in a bowl and sprinkle with chopped parsley to garnish.