RED KUBBEH SOUP
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
Provided by Abba Gimel
Categories Clear Soup
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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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