Slow-Cooked Kubbeh Soup with Lemon Rice

Name: Slow-Cooked Kubbeh Soup with Lemon Rice
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 0.25 pound ground beef (lean); 1 tablespoon yellow onion (finely minced); 0.25 teaspoon salt (divided); 0.125 teaspoon black pepper (divided); 0.125 teaspoon ground allspice; 0.5 cup fine semolina; 0.75 cup water; 1 tablespoon olive oil; 0.25 carrot (peeled and diced); 0.25 celery stalk (diced); 3 cup chicken broth; 2 tablespoon tomato paste; 2 tablespoon lemon juice; 0.5 zucchini (diced); 2 tablespoon fresh mint (chopped, for garnish); 0.25 cup white rice (uncooked); 1 teaspoon lemon zest

A comforting and aromatic soup featuring tender semolina dumplings filled with spiced meat, simmered in a tangy broth with vegetables and served with fragrant lemon rice.

Prep: 35 min
Cook: 1 hr 45 min
Total: 2 hr 20 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $6.26/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

0.25 pound ground beef (lean)
1 tablespoon yellow onion (finely minced)
0.25 teaspoon salt (divided)
0.125 teaspoon black pepper (divided)
0.125 teaspoon ground allspice
0.5 cup fine semolina
0.75 cup water
1 tablespoon olive oil
0.25 carrot (peeled and diced)
0.25 celery stalk (diced)
3 cup chicken broth
2 tablespoon tomato paste
2 tablespoon lemon juice
0.5 zucchini (diced)
2 tablespoon fresh mint (chopped, for garnish)
0.25 cup white rice (uncooked)
1 teaspoon lemon zest

Instructions

For the kubbeh filling: In a small bowl, combine 1/4 pound lean ground beef, 1 tablespoon finely minced yellow onion, 1/8 teaspoon salt, 1/16 teaspoon black pepper, and ground allspice. Mix well and set aside.
For the kubbeh dough: In another small bowl, combine 1/2 cup fine semolina with 1/4 cup water and 1/8 teaspoon salt. Mix until a dough forms. Let it rest for 10 minutes to allow the semolina to absorb the water.
To form the kubbeh: Take about 1 tablespoon of semolina dough and flatten it into a thin disc in your palm. Place about 1 teaspoon of meat filling in the center. Carefully bring the edges of the semolina dough around the filling, sealing it completely to form an oval-shaped dumpling. Repeat with remaining dough and filling.
For the soup base: Heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium heat. Add the peeled and diced carrot and diced celery stalk and cook for 5 minutes until softened. Stir in any remaining finely minced yellow onion (from the 1 tbsp if not all used in filling).
Pour in 3 cups chicken broth, tomato paste, and 2 tablespoons lemon juice. Season with remaining 1/8 teaspoon salt and 1/16 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
Gently add the formed kubbeh dumplings to the simmering soup. Add the diced zucchini. Increase heat slightly to bring back to a gentle simmer. Cook covered for 45-60 minutes, or until kubbeh are cooked through and tender.
While the soup cooks, prepare the lemon rice. In a small saucepan, combine 1/4 cup uncooked white rice, 1/2 cup water, and 1 teaspoon lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Ladle the kubbeh soup into a bowl, ensuring you get both kubbeh and vegetables. Garnish with chopped fresh mint if desired. Serve immediately with the lemon rice on the side.

Notes

The dough for kubbeh can be tricky. If it's too sticky, add a tiny bit more semolina; if too dry, add a few drops of water. Take your time to seal them well so they don't break apart during cooking.

Nutrition (per serving)

Calories: 885
Protein: 41.8 g
Carbohydrates: 115.2 g
Fat: 26.2 g
Fiber: 7.8 g
Sodium: 3284 mg
Saturated Fat: 6.7 g
Sugar: 14.1 g
Cholesterol: 73 mg