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Nutrition Facts
Serving Size 1 (167g) Recipe makes 8 servings The following items or measurements are not included below: chicken soup powder lemon salt meat
Calories 71
Calories from Fat 2		(3%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 392mg		16%
Potassium 509mg		14%
Total Carbohydrate 16.5g		5%
	Dietary Fiber 3.3g	13%
	Sugars 6.9g
Protein 2.3g		4%
detailed view... how is this calculated?

Red Kubbeh Soup

Recipe #412070 | 45 min | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Abba Gimel
Feb 8, 2010

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

SERVES 8 (change servings and units)

Ingredients

olive oil
1 onion, chopped
3 tablespoons tomato paste
3 carrots, cut into rounds
3 zucchini, cut into rounds
2 sweet potatoes, cut into slices
4 garlic cloves, finely chopped
3 stalks celery & leaves, chopped
2 tablespoons chicken soup powder
1 teaspoon paprika
1 tablespoon sugar
1 teaspoon lemon salt
1 teaspoon salt
1/2 teaspoon black pepper
16 meat or mushrooms, kubbeh

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.