1. Start by preparing the tomato base. Chop fresh tomatoes or use tomato paste as a substitute. Heat olive oil in a pot over medium heat and add the chopped tomatoes or paste. Cook until softened, and optionally blend for a smoother consistency.
2. Create the broth by adding chicken or vegetable broth to the tomato base. If using tomato paste, dilute it with water before mixing it with the broth. Allow the mixture to simmer gently for the flavors to combine.
3. Season the soup by adding salt, black pepper, and your choice of herbs like oregano, basil, and parsley. Stir well to blend the seasonings into the broth.
4. Introduce vermicelli noodles into the simmering soup. Cook the noodles until they are tender but still slightly firm, approximately 8-10 minutes.
5. For the Kafta variation, prepare mini meatballs using ground beef or lamb mixed with finely chopped onion, garlic, parsley, and spices. Cook the meatballs in a separate pan until browned. Add them to the soup to soak up the flavors.
6. Let the soup simmer for a few more minutes to ensure all ingredients are well integrated. Adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs or a drizzle of olive oil for added flavor.