Soup Makaroni Formi (سوپ ماکارونی فرمی) — | Persian Pasta Soup
Formi macaroni soup is a nostalgic Iranian soup made with chicken broth, tomato paste, fried onions, and dried mint, brightened with fresh lemon juice for a pleasantly tangy finish—warm, nourishing, and ideal for cold and flu days.
Printable Recipe Card
Servings: 4 · Total: 50 min · Difficulty: easy
Ingredients (quick list)
- 120 g Small shaped pasta (makaroni formi) (stars, shells, or alphabet pasta)
- 1200 ml Chicken broth (low-sodium preferred)
- 30 g Tomato paste (about 2 Tbsp)
- 80 g Fried onions (piaz dagh) (crispy, golden; homemade or store-bought)
- 15 ml Neutral oil (about 1 Tbsp; for blooming tomato paste and mint)
- 2 tsp Dried mint (do not burn)
- 30 ml Fresh lemon juice (about 2 Tbsp, plus more to taste)
- 6 g Fine sea salt (about 1 tsp; adjust depending on broth saltiness)
- 0.5 tsp Black pepper (freshly ground)
Steps (summary)
- In a medium pot, warm the neutral oil over medium heat for 1 minute. Add tomato paste and stir constantly for 2–3 minutes until…
- Pour in the chicken broth gradually while whisking to dissolve the tomato paste. Bring to a gentle boil over medium-high heat,…
- Add the shaped pasta and stir well so it doesn’t clump. Simmer for 8–12 minutes (or per package timing) until al dente, stirrin…
- Turn off the heat and rest the soup for 5 minutes; the pasta will finish hydrating and the broth will thicken slightly. Stir in…
- Ladle into warm bowls. If you like extra aroma, sprinkle 1/4 tsp dried mint per bowl and top with 1 Tbsp additional piaz dagh (…
Cultural Background
Formi macaroni soup is a beloved Iranian homemade soup that many remember as a childhood comfort food and a go-to meal when feeling under the weather. The combination of tomato paste, fried onions, and dried mint with lemon juice is the signature, homey, “healing” flavor of this soup on Iranian tables.
Equipment
💡 Tips
- Blooming tomato paste in oil is key for a deeper, less acidic flavor—don’t skip the 2–3 minute sauté.
- Add lemon juice off-heat to keep its fresh citrus aroma and prevent bitterness.
- If you want a thinner soup, add 100–200 ml extra broth near the end; pasta continues absorbing liquid as it sits.
⚠️ Common Mistakes
❌ Adding dried mint too early and frying it too long
💡 Why: Mint burns quickly and turns bitter, overpowering the soup.
✅ Fix: Add mint after tomato paste has sautéed; stir only 15–20 seconds until fragrant, then immediately add broth.
❌ Boiling the soup aggressively after adding pasta
💡 Why: Small pasta breaks apart and releases extra starch, making the soup gummy and cloudy.
✅ Fix: Keep a gentle simmer and stir every 2 minutes; reduce heat as soon as it reaches a boil.
❌ Adding lemon juice while the soup is boiling
💡 Why: High heat dulls fresh citrus aroma and can introduce a slightly bitter edge.
✅ Fix: Turn off heat, rest 5 minutes, then stir in lemon juice and adjust to taste.
🧊 How to Store
Refrigerate in an airtight container up to 3 days. Pasta will absorb broth; when reheating, add 150–250 ml water or broth and warm gently over medium-low heat 6–8 minutes, stirring. Freezing is not ideal because pasta softens, but it can be frozen up to 1 month if needed.
📅 Make Ahead
Prepare the tomato-mint base and simmer with broth up to 2 days ahead; refrigerate. When ready to serve, bring to a simmer and cook pasta fresh to avoid over-softening. Add lemon juice only at the end.
🍽️ Pairs Well With
- Sangak or barbari bread
- Fresh herbs (sabzi khordan)
- Torshi (Persian pickles)
- Extra lemon wedges
Regional Variations
- TehranOften kept simple and brothy with extra piaz dagh on top; lemon is added at the table so each person controls tang.
- Azerbaijan (Northwest Iran)Some families enrich the broth with a little extra tomato paste and heavier fried onions for a deeper color and sweeter onion aroma.
Ingredients
- 120 gSmall shaped pasta (makaroni formi) (stars, shells, or alphabet pasta)
- 1200 mlChicken broth (low-sodium preferred)
- 30 gTomato paste (about 2 Tbsp)
- 80 gFried onions (piaz dagh) (crispy, golden; homemade or store-bought)
- 15 mlNeutral oil (about 1 Tbsp; for blooming tomato paste and mint)
- 2 tspDried mint (do not burn)
- 30 mlFresh lemon juice (about 2 Tbsp, plus more to taste)
- 6 gFine sea salt (about 1 tsp; adjust depending on broth saltiness)
- 0.5 tspBlack pepper (freshly ground)
🔄 Substitutions
- Chicken broth→ Vegetable broth
- Small shaped pasta (makaroni formi)→ Broken vermicelli (reshteh) or orzo
- Fried onions (piaz dagh)→ Sautéed finely diced onion
Instructions
- 1
In a medium pot, warm the neutral oil over medium heat for 1 minute. Add tomato paste and stir constantly for 2–3 minutes until it darkens slightly and smells sweet (this removes raw taste). Add dried mint and stir for 15–20 seconds only, just until fragrant.
- 2
Pour in the chicken broth gradually while whisking to dissolve the tomato paste. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Add fried onions (piaz dagh), salt, and black pepper. Simmer uncovered for 10 minutes to meld flavors.
- 3
Add the shaped pasta and stir well so it doesn’t clump. Simmer for 8–12 minutes (or per package timing) until al dente, stirring every 2 minutes. Keep the heat at a gentle simmer; a hard boil can break small pasta and make the soup cloudy.
- 4
Turn off the heat and rest the soup for 5 minutes; the pasta will finish hydrating and the broth will thicken slightly. Stir in fresh lemon juice, taste, and adjust with up to 1 g more salt or 10 ml more lemon juice for a brighter, tangier finish.
- 5
Ladle into warm bowls. If you like extra aroma, sprinkle 1/4 tsp dried mint per bowl and top with 1 Tbsp additional piaz dagh (taken from the measured amount or reserved). Serve immediately while the pasta is pleasantly tender, not over-swollen.
🪪 Recipe Passport
Cultural Background
Formi macaroni soup is a beloved Iranian homemade soup that many remember as a childhood comfort food and a go-to meal when feeling under the weather. The combination of tomato paste, fried onions, and dried mint with lemon juice is the signature, homey, “healing” flavor of this soup on Iranian tables.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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