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
Ingredients:
- 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
Preparation:
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.
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.
