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Kubbeh Soup (Meat)


Marak Kubbeh

Marak Kubbeh

Giora Shimoni
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.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 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
  • 2 1/2 liters (10 cups) water
  • frozen kubbeh


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 the carrots.
3. Bring to a boil.
4. Add the zucchini, spices and frozen Kubbeh.
5. Turn down the flame, and cook, partially covered, for another 20-30 minutes.

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