RED KUBBEH SOUP

Red Kubbeh Soup image

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

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

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

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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