Red Kubbeh Soup
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 16 mushrooms, kubbeh ⓘ
Instructions
- Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
- 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.
- Bring to a boil.
- Add the spices and Kubbeh.
- Turn down the flame, and cook, partially covered, for another 20-30 minutes.
Nutrition & Diet Analysis (per serving)
774
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).