Armenian Pasta Soup (Nunug) is my husband’s Armenian-Lebanese grandmother’s recipe, and it is one of his favorite childhood food memories. Tiny spiced beef meatballs, chickpeas, and little shells simmer in a tomato broth, then a sizzle of garlic and dried mint butter goes in at the end and changes everything.
A Quick Look at the Recipe
✅ Recipe Name: Armenian Pasta Soup (Nunug)
🕒 Ready In: ~ 40 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 228 per serving (estimated)
🥣 Main Ingredients: Meatballs, tiny shell pasta, chickpeas, tomato paste, garlic, mint
👌 Difficulty: Easy
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Why You'll Love This Recipe
Tiny meatballs, big payoff. About 35 little meatballs means a bit of beef in every spoonful.
The garlic mint butter. Thirty seconds in a pan, and the whole pot smells like a Lebanese kitchen.
Bright and tangy. Lemon and tomato keep it light instead of heavy.
Armenian Pasta Soup (Nunug) Video
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Ingredient Notes
Finely Ground Beef: I use kibbeh nayeh meat, which is beef ground very fine, and it makes the tenderest little meatballs. You can find it (sometimes labeled chi keufte) at a Middle Eastern butcher, or ask your butcher to grind regular beef extra fine. No butcher nearby? Run ground beef through a food processor to break it down a bit, or just leave it as is. If you love a Middle Eastern meatball, my Middle Eastern Meatballs (Kofta Stew) is another family favorite.
Number One Bulgur: Number one bulgur is the finest grind. Soak it in water for 5 minutes and work it with your hands before it goes into the beef. It keeps the meatballs soft and tender.
Tomato Paste: Gives the broth its deep red color and a gentle sweet-spicy flavor!
Dried Mint and Garlic Butter: Hot butter wakes up the dried mint and garlic, so their flavor spreads through the whole pot instead of sitting in one spot. Dried mint is warmer and earthier than fresh, and it holds up in hot broth perfectly.
Chickpeas and Small Shells: The chickpeas make the soup hearty, and the small shells catch the broth. If you love a cozy Lebanese soup, my Lebanese Lentil Soup (Shorbat Adas) is next on your list.
Plain Greek Yogurt: Optional, about a tablespoon per bowl, with a sprinkle of mint and Aleppo pepper. The cool tang is lovely against the warm broth.
Pro tip
The Secret to Perfect Metaballs
Chill the meatballs while you make the soup. They stay firm and hold their shape in the broth.
Substitutions & Variations
No kibbeh nayeh meat? Ask a butcher to grind beef extra fine, or pulse regular ground beef in a food processor.
No bulghur? Use panko with a little water.
No Aleppo pepper? Paprika works in the meatballs.
FAQ
Cut one open. It should be cooked through with no pink. They should be done around the time the pasta softens.
The pasta absorbs the broth. Add a little chicken stock when reheating and it is great.
I do not recommend it. The pasta gets soft. Freeze the raw meatballs instead and use them for future soups.
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⭐️ Recipe
Armenian Pasta Soup (Nunug)
Ingredients
Meatballs
- 1 lb ground beef kibbeh nayeh meat if you can find it
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon allspice
- 1 teaspoon garlic powder
- ½ teaspoon Aleppo pepper or paprika
- ⅓ cup number one bulghur or panko
- ½ cup water
Soup
- 1 tablespoon extra virgin olive oil
- 3 tablespoon tomato paste
- 8 cups water
- 1.5 tablespoon chicken bouillon
- ⅓ cup fresh lemon juice
- 1 can chickpeas washed and drained
- 2 cups small pasta shells
- Salt and pepper to taste
Garlic mint butter
- 2 tablespoon butter
- ½ tablespoon extra virgin olive oil
- 4 garlic cloves crushed
- ¾ tablespoon dried mint
For serving
- Plain Greek yogurt optional
- Dried mint and Aleppo pepper
Instructions
Make the meatballs
- In a small bowl, combine the bulghur and water. Work it with your hands and let it sit for 5 minutes.⅓ cup number one bulghur, ½ cup water
- Add the bulghur to the ground beef with the salt, pepper, allspice, garlic powder, and Aleppo pepper. Mix with your hands just until combined.1 lb ground beef, ¾ tsp salt, ½ tsp black pepper, ¾ tsp allspice, 1 tsp garlic powder, ½ tsp Aleppo pepper or paprika
- Roll into tiny meatballs. You should get about 35. Place on a plate and put in the freezer while you make the soup.
Make the soup
- Heat the olive oil in a large pot over medium heat. Add the tomato paste and cook for 2-3 minutes until deep red.1 tbsp extra virgin olive oil, 3 tbsp tomato paste
- Add the water and bouillon and bring to a simmer for 2 minutes.8 cups water, 1.5 tbsp chicken bouillon
- Stir in the lemon juice and chickpeas. Cook for 5 minutes on medium-high heat.⅓ cup fresh lemon juice, 1 can chickpeas
- Add the shells and meatballs. Cook on medium heat for 8-10 minutes, until the pasta is soft and the meatballs are cooked through.2 cups small pasta shells
Garlic mint butter
- In a separate pan, melt the butter with the olive oil over medium heat. Add the garlic and dried mint and sauté for 30 to 45 seconds. Do not burn the garlic.2 tbsp butter, ½ tbsp extra virgin olive oil, 4 garlic cloves, ¾ tbsp dried mint
- Pour into the soup. Add a little soup to the pan to scrape up the rest and pour it back in. Taste for salt and pepper.Salt and pepper to taste
Serve
- Ladle into bowls and top with a spoonful of yogurt, a sprinkle of mint, and Aleppo pepper.Plain Greek yogurt, Dried mint and Aleppo pepper
Did you make this recipe? Let me know!