Beet Kubbeh Soup

Instructions

1. 1

   **Prepare the Kubbeh**:

2. 2

   In a bowl, soak bulgur wheat in warm water for about 30 minutes or until softened. Drain well.

3. 3

   In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until softened.

4. 4

   Add the ground meat to the skillet and cook until browned. Stir in allspice, salt, pepper, pine nuts, and parsley. Remove from heat and allow to cool.

5. 5

   **Make the Kubbeh Dough**:

6. 6

   In a bowl, mix the soaked bulgur wheat with some flour (about 1/2 cup), salt, and water until you can form a soft but not sticky dough. Adjust with more flour or water as necessary.

7. 7

   Take a golf-ball-sized portion of the dough and flatten it in your palm. Place a spoonful of the meat filling in the center, then carefully shape the dough around it to seal. Repeat with the remaining dough and filling.

8. 8

   **Prepare the Soup**:

9. 9

   In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and softened.

10. 10

    Add the diced beets and potatoes to the pot, stirring to combine.

11. 11

    Pour in the broth and bring to a boil. Reduce heat and let simmer for about 15-20 minutes until the vegetables are tender.

12. 12

    Add the cumin, coriander, salt, pepper, and lemon juice. Taste and adjust seasoning as needed.

13. 13

    **Add the Kubbeh**:

14. 14

    Carefully add the prepared kubbeh to the simmering soup. Continue to cook for another 15-20 minutes until the kubbeh is cooked through and floating to the surface.

15. 15

    **Serve**:

16. 16

    Ladle the soup into bowls and garnish with fresh parsley or cilantro. Enjoy warm!