Red Kubbeh Soup

Name: Red Kubbeh Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Iraqi Mesopotamian
Ingredients: olive oil; 1 onion; 3 tbsp tomato paste; 3 carrots; 3 zucchini; 2 sweet potatoes; 4 garlic cloves; 3 stalks celery & leaves; 2 tbsp chicken soup powder; 1 tsp paprika; 1 tbsp sugar; 1 tsp lemon salt; 1 tsp salt; 0.5 tsp black pepper; 16 meat

An Iraqi soup of carrots, zucchini and potatoes, seasoned with paprika and simmered on the stove.

45 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

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. Add the spices and Kubbeh. Turn down the flame, and cook, partially covered, for another 20-30 minutes.
30 min