Kosher Marak Kubbeh Soup With Meat Recipe

Marak Kubbeh
Marak Kubbeh. Giora Shimoni
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 10 cups (serves 10)
Nutritional Guidelines (per serving)
121 Calories
8g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 10 cups (serves 10)
Amount per serving
Calories 121
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Protein 2g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps 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.