Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

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.