“Kubbeh is a small pocket of dough that is stuffed with ground beef. 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. I found MirJ has a great Kubbeh recipe, Meat or Mushroom Kubbeh or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: