Kosher Kubbeh Soup Recipe (Selek) made by Michael's Kitchen

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey offers a leaner option while ground chicken is often less expensive.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative, while rice is a cost-effective substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without added sodium, while water with seasoning is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more economical choice.

Add 2 tablespoons of oil to a pot and sauté onions until golden brown.

Stir in 100 grams of tomato paste and mix well.

Add beets and okra to the mix and combine all ingredients together.

Add 1 tablespoon of paprika and a mix of cumin and turmeric for flavor.

Incorporate 4 tablespoons of chicken mix powder into the mixture.

Pour in about 4 cups of water and let it cook down, adding more water later for soup consistency.

Prepare the kubbeh balls by wetting hands with water to prevent sticking.

Flatten a piece of dough in hand, place meat mixture in the center, and fold to form a ball.

Once all balls are formed, add them to the soup and cook for about 5-10 minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary