Easy Kibbeh Soup
This traditionally has an outer layer around the meat balls, but for convenience, I have omitted that and saved myself HOURS! Well, an hour maybe, but I roll the meatballs slowly I suppose :o) We serve over Easy Vermicelli & Rice
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- SOUP INGREDIENTS
- 1 med onion small diced.( hand chop or minced & drained)
- 1/2 head(s) garlic minced or crushed
- 2 tablespoon(s) olive oil
- 2 can(s) 8 oz tomato sauce (or one 15oz can)
- 3 teaspoon(s) salt
- 1 1/3 cup(s) lemon juice (from bottle is ok)
- 12 cup(s) water
- 2 1/2 pound(s) turnips 1/2"dice. (Added w/ meatballs )
- MEATBALL INGEDIENTS
- 2 pound(s) hamburger (10% fat is nice)
- 1/2 small onion minced & drained
- 1/2 head(s) garlic minced
- 1 teaspoon(s) salt
- 3 tablespoon(s) baharat seasoning
- FOR SOUP:
- In large stock pot saute the diced onion & garlic in oil.
- Add tomato sauce, lemon juice & water. Bring to boil then reduce to simmer (covered) while you make the meatballs.
- FOR THE MEATBALLS:
- In giant bowl combine the hamburger, onion, garlic, salt & baharat. Using a table spoon or small cookie scoop, roll out meatballs firmly until no cracks appear. Put on plate until finished with all of them.
- Increase soup to medium. Bring soup to a slow boil.
- Meanwhile, peel & chop turnips to a 1/2 inch dice. Set aside.
- When soup is boiling, add 2-3 meatballs at a time to the soup with a slotted spoon. When finished with meatballs, add the turnips gradually so they don't splash.
- Bring back to a slow boil. Cover. Reduce heat to high simmer. Cook 1 hour or until done.
- Serve over Easy Vermicelli & Rice.
This recipe is a personal recipe added by MichelleM227 and has not been tested or endorsed by MyRecipes.
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Easy Kibbeh Soup Recipe at a Glance
- COURSE: Main Dishes