Options

Format:
Include:
PRINT
Community Recipe
from [MichelleM227]

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

  • Yield: 10 servings
  • Prep time: 40 Minutes
  • Cook time: 1 Hour, 15 Minutes

Ingredients

  • 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

Preparation

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.

Enjoy!

Go to Full Version of

Easy Kibbeh Soup Recipe

advertisement