Tel Şehriyeli Çorba

Tomato & Vermicelli Soup 

• 2 T. Olive Oil
• 1-2 Tomatoes, grated
• 1 T. Tomato Paste
• 6 c. Chicken Broth (or equivalent Water & Bullion)
• 1 c. Vermicelli Noodles
• 4 sprigs Flat-Leaf Parsley, chopped
• ½ tsp. Salt
• ½ tsp. Cumin
• ½ tsp. Red Pepper Flakes

1. Heat Olive Oil in a large soup pot.
2. Add Grated Tomato. Stir until it starts to bubble.
3. Stir in Tomato Paste. Once bubbling; cook 2 minutes.
4. Stir in Chicken Broth (or Water & Bullion cubes). Cook until boiling.
5. Add Vermicelli Noodles. Stir almost constantly so that they don’t stick to the bottom. Once boiling, cook for 2 minutes.
6. Stir in chopped Parsley and other Seasonings. Cook for another minute.
7. Serve immediately with Bread and Lemon Wedges.

* This soup is the quickest, easiest recipe I have ever made! It’s perfect for that busy day when you don’t have time to cook but can still make something homemade and delicious!