Mediterranean Beef Noodle Soup
Mediterranean Beef Noodle Soup is a wholesome, heartwarming bowl that balances rich, tender beef with fresh vegetables, aromatic herbs, and perfectly cooked noodles. This soup brings together the comforting qualities of a classic beef noodle soup and the bright, herbal notes of Mediterranean cuisine. It’s filling yet fresh, hearty yet light — ideal for chilly days or when you’re craving something nourishing without being heavy.
This version features lean beef stew meat simmered in a flavorful broth with garlic, thyme, oregano, and a touch of basil. The vegetables add color and sweetness, while egg noodles soak up all that savory goodness. A sprinkle of fresh parsley at the end adds the perfect finishing touch.
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 6
Ingredients
Meat:
450 g (1 lb) beef stew meat, cut into bite-sized pieces
Aromatics & Vegetables:
1 large onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
½ cup frozen peas
Liquids:
4 cups beef broth
2 cups water
1 cup diced tomatoes (optional, for added richness)
Noodles:
2 cups egg noodles
Fats:
2 tablespoons olive oil (or vegetable oil)
Seasonings:
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1–2 bay leaves
Garnish:
Fresh parsley, chopped
Instructions
Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and sear until browned on all sides, about 5–7 minutes. Remove and set aside.
Sauté the Vegetables:
In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until they begin to soften. Add garlic and mushrooms, and sauté for another minute.
Build the Broth:
Return the browned beef to the pot. Add beef broth, water, diced tomatoes (if using), thyme, basil, oregano, bay leaves, salt, and pepper. Stir to combine.
Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, until the beef is tender and flavors are well combined.
Add Noodles and Peas:
Stir in the egg noodles and frozen peas. Continue cooking uncovered for about 8–10 minutes, or until the noodles are tender.
Finish and Serve:
Remove bay leaves, taste for seasoning, and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Serve warm.
Tips
Choose the Right Cut: Chuck or stewing beef works best because it becomes tender and flavorful after simmering.
Browning the Meat: Don’t rush this step — browning builds deep, savory flavor into the broth.
Layering Flavor: Deglaze the pot with a splash of broth after searing the beef to lift the browned bits from the bottom.
Noodle Timing: Add the noodles at the end so they don’t overcook and turn mushy.
Broth Balance: If you prefer a thicker soup, let it simmer uncovered for the last 10 minutes. For a lighter one, add a bit more broth or water.
Make Ahead: The flavors deepen over time, making this soup even better the next day.
Variations
Tomato-Rich Mediterranean Version:
Use a full can of diced tomatoes and a spoonful of tomato paste for a deeper, stew-like flavor.
Lemon-Herb Twist:
Add a squeeze of fresh lemon juice and a pinch of crushed red pepper before serving for a bright, zesty touch.
Creamy Version:
Stir in a few tablespoons of cream or Greek yogurt just before serving for a richer texture.
Vegetable Boost:
Add spinach or kale during the last few minutes of cooking for extra greens.
Gluten-Free Option:
Replace egg noodles with gluten-free pasta or rice noodles.
Q&A
Q: Can I use ground beef instead of stew meat?
Yes, though the texture will be different. Brown the ground beef first, drain excess fat, then proceed with the recipe.
Q: Can I make this in a slow cooker?
Absolutely. Sear the beef first, then transfer everything except the noodles to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add noodles during the last 20–30 minutes.
Q: What can I serve this with?
It’s great on its own, but crusty bread or a Mediterranean salad pairs beautifully with it.
Q: Can I freeze it?
Yes. Just omit the noodles before freezing, as they can get mushy when reheated. Add freshly cooked noodles when you reheat the soup.
Q: How do I make it vegetarian?
Skip the beef, use vegetable broth, and add chickpeas or lentils for protein.
Nutrition
(Per Serving, Approximate)
Calories: 320 kcal
Protein: 25 g
Carbohydrates: 22 g
Fat: 12 g
Fiber: 3 g
Sodium: 680 mg
Iron: 20% DV
Vitamin A: 60% DV
Conclusion
Mediterranean Beef Noodle Soup is the kind of meal that feels like a warm hug in a bowl — flavorful, satisfying, and simple to make. The beef becomes melt-in-your-mouth tender, the herbs infuse the broth with depth, and the noodles give it that comforting touch. Whether you’re making it for a weeknight dinner or a cozy weekend lunch, this soup delivers a perfect balance of Mediterranean freshness and classic comfort. Serve it with a squeeze of lemon and a sprinkle of parsley for a delicious finishing touch.