Red Kubbeh Soup - cooking recipe

Ingredients

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

Preparation

Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
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.
Bring to a boil.
Add the spices and Kubbeh.
Turn down the flame, and cook, partially covered, for another 20-30 minutes.