Tomato Kubbeh Soup
A comforting, tart, and savory Iraqi-Jewish soup filled with semolina dumplings stuffed with spiced ground beef.
Ingredients
- •1 cup fine semolina (160g)
- •1/2 cup fine bulgur wheat (90g)
- •1 teaspoon salt
- •1/2 cup lukewarm water (120ml), plus extra as needed
- •2 tablespoons olive oil
- •250g ground beef
- •1 small onion, finely chopped
- •1/4 cup fresh parsley, finely chopped
- •1/2 teaspoon ground allspice
- •1/4 teaspoon ground black pepper
- •2 tablespoons vegetable oil
- •1 large onion, chopped
- •3 cloves garlic, minced
- •3 tablespoons tomato paste
- •4 large tomatoes, grated or blended
- •4 cups chicken broth or water (960ml)
- •2 tablespoons lemon juice
- •1 tablespoon sugar
- •1 teaspoon salt
- •1/2 teaspoon ground cumin
Instructions
- 1
In a medium bowl, combine the semolina, bulgur wheat, and salt for the dough. Gradually add the lukewarm water and olive oil, kneading gently until a soft, pliable dough forms. Let it rest for 15 minutes.
- 2
While the dough rests, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the chopped onion and cook until translucent. Add the ground beef, breaking it up with a spoon, and cook until browned.
- 3
Stir in the parsley, allspice, black pepper, and a pinch of salt. Remove from heat and let the filling cool completely.
- 4
To make the kubbeh, wet your hands with water to prevent sticking. Pinch off walnut-sized pieces of dough, roll them into balls, and use your thumb to hollow out the center. Place a teaspoon of the meat filling inside, seal the edges, and shape into smooth oval dumplings. Set aside on an oiled tray.
- 5
For the soup base, heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden. Add the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 6
Pour in the grated tomatoes, chicken broth, lemon juice, sugar, salt, and cumin. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to develop.
- 7
Gently drop the prepared kubbeh dumplings one by one into the simmering soup.
- 8
Cover the pot and simmer on low heat for 25 to 30 minutes, stirring very gently occasionally so the kubbeh cook through and float to the top.
- 9
Taste the broth and adjust acidity or salt if needed, then serve hot.
💡 Chef tips
- Keep your hands slightly damp with water when shaping the kubbeh to prevent the semolina dough from sticking to your fingers.
- You can freeze the uncooked kubbeh dumplings on a tray until solid, then transfer them to a freezer bag and drop them directly into the boiling soup later without thawing.
- For extra tanginess, traditional versions often use tamarind paste or citric acid alongside or in place of lemon juice.
✅ How it should turn out
The finished soup is rich, tangy, and deeply savory, filled with tender dumplings that have a delicate outer shell and a spiced, savory meat center.