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    You are in: Home / Recipes / Red Kubbeh Soup Recipe
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    Red Kubbeh Soup

    Red Kubbeh Soup. Photo by Abba Gimel

    1/3 Photos of Red Kubbeh Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Abba Gimel's Note:

    Kubbeh is a small pocket of dough that is stuffed with ground beef. Kubbeh for soup is usually boiled, whereas Kubbeh served on a platter is fried. Grocery stores in Israel and increasingly in the United States offer frozen packages of Kubbeh that are ready to drop into a vegetable soup. Enjoy this traditional recipe for kosher Kubbeh Soup, or Marak Kubbeh in Hebrew. I found MirJ has a great Kubbeh recipe, Meat or Mushroom Kubbeh or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
    2. 2
      Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
    3. 3
      Bring to a boil.
    4. 4
      Add the spices and Kubbeh.
    5. 5
      Turn down the flame, and cook, partially covered, for another 20-30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Red Kubbeh Soup

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 71.3
     
    Calories from Fat 2
    91%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 392.0 mg
    16%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.8 g
    27%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    chicken soup powder

    lemon salt

    meat

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