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.
- 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
- 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 or 10 cups of water.
- Stir in the tomato and onion mixture from the skillet and the carrots.
- Bring to a boil.
- Add the zucchini, spices, and frozen Kubbeh.
- Turn down the flame, and cook, partially covered, for another 20-30 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|