Red Kubbeh Soup
photo by Abba Gimel
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
<p>I was born in Southern Arizona with a taste for spice. Keeping kosher in Arizona was a challenge, so I had to eat at home a lot which meant I needed to experiment to have a variety of food available. I moved to Israel and my pallet has grown and cooking has blossomed. <br /> <br />I cook for the fun of it and rarely use a recipe as more than a base. I love to experiment and try new techniques and ideas.</p>