Red Kubbeh Soup

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• olive oil
• 1 onion, chopped
• 3 tablespoons tomato paste
• 3 carrots, cut into rounds
• 3 zucchini, cut into rounds
• 2 sweet potatoes, cut into slices
• 4 garlic cloves, finely chopped
• 3 stalks celery & leaves, chopped
• 2 tablespoons chicken soup powder
• 1 teaspoon paprika
• 1 tablespoon sugar
• 1 teaspoon lemon salt
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 16 meat or 16 mushrooms, kubbeh

Directions:

1. Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
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. Bring to a boil.
4. Add the spices and Kubbeh.
5. Turn down the flame, and cook, partially covered, for another 20-30 minutes.