Just before adding the kubbeh, stir in the sugar and lemon juice. Using an immersion blender, pulse to partially blend the soup (or carefully transfer about ⅓ to a blender). This step is optional and will depend on what texture you like your soup.
Put the semolina and water in a large bowl and allow to sit for a few minutes until the water is fully absorbed. It should be soft, but not liquidy or sticky. Try to avoid adding additional water or semolina as it could become very sticky; if this happens discard and start over. Just trust me.
Take a small amount of the semolina mixture and form a ball about the size of a ping pong, rolling it between your palms. Be sure your hands are clean and dry. Using your thumb, make a hole in the ball and work your way around the inside to hollow it out slightly. For those of you who have ever taken a ceramics class, it’s similar to making a pinch pot.
Holding the hollowed out ball/cup in the palm of your hand, stuff a small amount of the meat filling into the cavity (you can use a spoon but I just use my hands and wipe it with a towel). Pinch the opening together and smooth over to seal. Roll in the palm of your hands once more and transfer to a parchment- or Silpat-lined baking sheet. Continue until the filling or dough is used up (I had a little extra filling).
Note: Kubbeh / kibbe may be frozen at this point. Put the baking sheet directly in the freezer. Once frozen, transfer the kubbeh to an airtight container. To eat, add the frozen kubbeh directly to the hot soup and cook for a little extra. The soup can be frozen too! But freeze separately.
Add as many kubbeh as will comfortably fit in the pot without crowding (or less) and simmer for at least 30 minutes. Serve in large bowls, giving 2 to 3 kubbeh per person (they're filling). Enjoy!
Notes
This recipewas selected as a food52 Editor’s Pick!
Testing notes from recipe tester thehappycook: "I think I could easily become addicted to this. The beet soup itself was really well flavored and nicely balanced. The lemon juice brightened the soup and made the subtleties of the other ingredients shine. As for the dumplings, yum. I loved the textural combination of the meat and semolina when cooked together with the soup. As kmartinelli suggested, I froze some of the dumplings and heated the soup with the frozen dumplings for an additional ten minutes. Perfection!"