Red Kubbeh Soup

• olive oil
• 1 onion, chopped
• 3 tablespoons tomato paste
• 3 carrots, cut into rounds
• 3 zucchini, cut into rounds
• 2 sweet potatoes, cut into slices
• 4 garlic cloves, finely chopped
• 3 stalks celery & leaves, chopped
• 2 tablespoons chicken soup powder
• 1 teaspoon paprika
• 1 tablespoon sugar
• 1 teaspoon lemon salt
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 16 meat or 16 mushrooms, kubbeh

1. Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
2. Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
3. Bring to a boil.
4. Add the spices and Kubbeh.
5. Turn down the flame, and cook, partially covered, for another 20-30 minutes.

olive oil, onion, tomato paste, carrots, zucchini, sweet potatoes, garlic, stalks celery, chicken soup powder, paprika, sugar, lemon salt, salt, black pepper, meat

Taken from www.food.com/recipe/red-kubbeh-soup-412070 (may not work)