Authentic Israeli Kubbeh Soup (Semolina Dumpling Soup)

Looking for an international soup that will transport your taste buds straight to the Middle East? Look no further than this Israeli Kubbeh Soup, also known as Semolina Dumpling Soup. This dish is a true specialty soup, combining rich flavors and comforting textures that are sure to warm your soul. The dumplings are made with fine semolina and filled with spiced meat, creating a delightful contrast in every bite.

This Kubbeh soup is not just a meal; it’s an experience. The broth is fragrant and savory, made with a blend of spices that complement the dumplings perfectly. Whether you’re sharing it with family or enjoying it alone, this soup offers a taste of tradition and culture that will leave you craving more.

Prepare to impress your guests with this dish that showcases the best of international cuisine. With its deliciously rich broth and unique dumplings, Israeli Kubbeh Soup is a wonderful addition to any soup lover’s repertoire.

Delicious Israeli Kubbeh Soup Recipe

Hearty Israeli Kubbeh Soup with semolina dumplings, carrots, zucchini, and parsley in a rustic setting.

This Israeli Kubbeh Soup features a flavorful broth filled with tender semolina dumplings stuffed with spiced ground meat. The result is a hearty, satisfying dish that is both savory and comforting, perfect for any time of the year.

Ingredients

1 cup fine semolina
1/2 cup water
1 teaspoon salt
1 pound ground beef or lamb
1 onion finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon allspice
4 cups chicken or vegetable broth
2 carrots sliced
1 zucchini diced
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Make the Dumpling Dough: In a bowl, mix the semolina, water, and salt until a smooth dough forms. Let it rest for 30 minutes.
Prepare the Filling: In a skillet, sauté the chopped onion until soft. Add the ground meat, cumin, coriander, allspice, salt, and pepper. Cook until the meat is browned and cooked through. Let cool.
Shape the Dumplings: Take a small piece of the dough and flatten it in your hand. Place a teaspoon of the meat filling in the center, then fold the dough over to seal it into a dumpling. Repeat until all dough and filling are used.
Cook the Soup: In a large pot, bring the broth to a boil. Add the sliced carrots and zucchini, cooking until tender. Gently add the dumplings, allowing them to cook for about 10-15 minutes, or until they float to the surface.
Serve: Ladle the soup into bowls, and garnish with chopped parsley. Enjoy hot!