Easy Kibbeh Soup

Photo: MichelleM227

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
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  • 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 )
  • 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


  1. FOR SOUP:
  2. In large stock pot saute the diced onion & garlic in oil.

  3. Add tomato sauce, lemon juice & water. Bring to boil then reduce to simmer (covered) while you make the meatballs.

  5. 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.

  6. Increase soup to medium. Bring soup to a slow boil.

  7. Meanwhile, peel & chop turnips to a 1/2 inch dice. Set aside.
  8. 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.

  9. Bring back to a slow boil. Cover. Reduce heat to high simmer. Cook 1 hour or until done.

  10. Serve over Easy Vermicelli & Rice.

  11. Enjoy!
February 2014

This recipe is a personal recipe added by MichelleM227 and has not been tested or endorsed by MyRecipes.

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