Red Kubbeh Soup

Name: Red Kubbeh Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
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

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Recipe by Abba Gimel

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, Recipe #26755 or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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