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