Kosher Marak Kubbeh Soup With Meat Recipe

Marak Kubbeh
Marak Kubbeh. Giora Shimoni
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 10 cups (serves 10)
Ratings (7)

Kubbeh is a small pocket of dough that is stuffed with ground beef and pine nuts. 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.

What You'll Need

  • 1/3 cup vegetable oil
  • 1 onion, chopped
  • 3 tablespoons tomato paste
  • 3 carrots, cut into rounds
  • 3 zucchini, cut into rounds
  • 2 tablespoons chicken soup powder
  • 1 teaspoon paprika
  • 1 tablespoon sugar
  • 1 teaspoon lemon salt
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 10 cups (2 1/2 liters) water
  • 1 package frozen kubbeh

How to Make It

  1. Heat the oil in a skillet. Saute the onion until transparent.
  2. Add the tomato paste slowly and heat through.
  3. Fill a soup pot with 2 1/2 liters or 10 cups of water.
  4. Stir in the tomato and onion mixture from the skillet and the carrots.
  5. Bring to a boil.
  6. Add the zucchini, spices, and frozen Kubbeh.
  7. Turn down the flame, and cook, partially covered, for another 20-30 minutes.
Nutritional Guidelines (per serving)
Calories 121
Total Fat 8 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 0 mg
Sodium 260 mg
Carbohydrates 12 g
Dietary Fiber 3 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)