Recipe

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Beetroot kubbeh soup is a Jewish-Iraqi dish that is very popular in Israel during winter time (in Hebrew: marak kubbeh selek). Kubbeh are semolina dumplings filled with delicious meat mixture and cook in beetroot soup. There are several types of kubbeh. This is my favorite; beetroot kubbeh soup (also known as red kubbeh soup). This soup is the perfect comfort food for cold winter days.

 

The story of Saint Susanna and the Elders is setting is in the city of Babylon, whose ruins are located in present-day Iraq, was founded more than 4,000 years ago as a small port town on the Euphrates River.

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Red Kubbeh Soup

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Ingredients

For the beet soup:

• 2 tablespoons extra virgin olive oil

• 1/2 white onion diced

• 1 teaspoon kosher salt or to taste

• 4 medium beets peeled and diced into 1 inch pieces

• 2 stalks of celery diced

• 2 tablespoons tomato paste

• 1 teaspoon ground paprika

• 2 teaspoons ground cumin 

• 7 cups broth

• 1 large lemon

• 1 tablespoon sugar
   

For the matzo balls:

• 4 large eggs whisked

• 1/4 cup vegetable or olive oil

• 1/4 cup seltzer water

• 1 cup matzo meal

• 1/2 teaspoon kosher salt
   

For the meat filling:

• 1 pound ground beef

• 1/4 teaspoon ground cinnamon

• 1/2 teaspoon ground cumin

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 medium shallot minced

• 1/4 cup minced cilantro or parsley

• 1 large egg

• Dill for garnish

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Directions

1. First, make your beet broth. Heat a large stockpot over medium heat and add oil. Add onions and a pinch of salt and saute for 7-8 minutes, or until translucent. Add beets and celery and saute for 3 more minutes.

2. Then add tomato paste, paprika and cumin and remaining salt and stir to combine. Add broth and bring to a boil. Lower to a simmer, cover, and simmer for 40 minutes, or until beets are just tender.

3. While your soup is simmering, make the matzo ball batter. In a large bowl, mix together the eggs oil and seltzer. Then add matzo meal and kosher salt, and just mix to combine. Do not over mix. Refrigerate 20 minutes.

4. Then, make your meat filling. Combine all ingredients in a large bowl.

5. When your matzo ball mixture is ready, time to assemble! Take a spoonful of the meat mixture (I used a flat tablespoon or heaping teaspoon) and press matzo ball mixture around the meat to cover completely in a layer. Repeat until you use all the matzo meal, you will have extra meat you can use for meatballs or burgers. Makes 14-16 balls.

6. Stir in the lemon juice and sugar into the beet broth. Then add the matzo balls in a single layer and cover. Simmer for 30-40 minutes until balls are floating and cooked through. Resist the urge to peek before 30 minutes! Season with salt or lemon to taste, and serve with dill. Can be made up to 5 days ahead of time.

Notes:

• You can freeze the kubbeh before boiling.

• Baharat is a middle eastern spice mix that can be used in place of the cinnamon and cumin.​