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    You are in: Home / Recipes / Turkish Vermicelli Soup Recipe
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    Turkish Vermicelli Soup

    Turkish Vermicelli Soup. Photo by FloridaNative

    1/1 Photo of Turkish Vermicelli Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    ElaineAnn's Note:

    ZWT6 - NA*ME

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    Units: US | Metric


    1. 1
      Break vermicelli into 1/2-inch pieces.
    2. 2
      Heat oil in large saucepan. Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear.
    3. 3
      Add remaining ingredients and bring to boil.
    4. 4
      Simmer 10 minutes, until vermicelli is cooked and carrots and celery are done, stirring often.

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    Ratings & Reviews:

    • on October 05, 2010


      Elaine - this is good soup - the more I eat of it, the better I like it. I made it with quinoa spaghetti since I don't use 'regular' vermicelli (gluten issue) and it came out quite nice. I like the subtle lemon flavor from the lemon-pepper and think when I make this again, I will double the amount of lemon-pepper seasoning. Light and very quick and easy to make, yet very satisfying and flavorful. I think it took me longer to break up the pasta than it did to make the whole recipe, start to finish LOL!! Thanks for posting. Made for your week #3 FOOTBALL POOL WIN, September 2010!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkish Vermicelli Soup

    Serving Size: 1 (266 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 72.0
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 655.6 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 0.8 g
    Sugars 5.1 g
    Protein 3.7 g

    The following items or measurements are not included:


    lemon pepper

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