Jewish Soups and Salad Recipes
Stuffed Dumplings in Soup
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Stuffed Dumplings in Soup - meat
Crust for koubebot :
1 cup matzo meal
1 1/2 cup semolina
about 1 cup water
1 tsp salt
Filling for koubebot :
1 pound beef
oil for frying
salt & pepper to taste
Fry the meat cut in small piece, in a small amount of oil.
Grind preserving the texture (not like ground meat).
Prepare the dough for the koubbebot, by mixing all ingredients. Wet
your hands, and shape walnut size pieces of it, like a thin circle,
fill with 1 tsp of meat and seal.
At this stage, you can freeze the kubbeh patties.
The soup :
6-7 cloves garlic
about 10 chopped scallions (green and white parts)
2 bunches (#1/2 kg) of chopped swiss chard green and white parts or
can be replaced by spinach
lemon juice salt lemon salt (citric acid)
Heat the oil, fry the garlic until gold, add the scallions and the
pazzi, mix well.
Cook about 10 minutes.
Cover with water and continue to cook.
I usually replace the salt with some soup powder.
When almost done add lemon juice and lemon salt to taste.
Add the koubbebot to the boiling soup, and continue cooking about 15
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