Kubbeh Soup
Hearty meat-and-bulgur dumplings simmered in a fragrant, tangy broth—comforting and bright in equal measure. The soup balances warm spices, fresh herbs, and a lemony finish for a layered, satisfying bowl.
1 cup fine bulgur, soaked in cold water 20 minutes then drained
1 cup all-purpose flour
1 lb ground beef, divided, see instructions
1 onion, finely chopped, divided
3 clove garlic, minced
2 tbsp pine nuts, toasted
1 tsp ground cumin
1 tsp ground allspice
1 tsp ground cinnamon
2 tsp salt
1 tsp black pepper, freshly ground
3 tbsp olive oil
3 tbsp tomato paste
8 cup beef broth
1 potato, medium, peeled and diced
3 tbsp lemon juice, fresh
1 bunch fresh parsley, finely chopped
½ bunch fresh mint, finely chopped
1 tbsp cornstarch, optional, for slight thickening
¼ cup water, for cornstarch slurry if using
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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