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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 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:
1. Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
2. 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.
3. Bring to a boil.
4. Add the spices and Kubbeh.
5. Turn down the flame, and cook, partially covered, for another 20-30 minutes.
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