Half-fill an 8 quart stock pot with water. Wash and peel the onions, carrots, and ptoatoes. Add the onion whole, slice the carrots, and dice the potatoes and celery. Place vegetables in water in the pot. Add minced cilantro, tomato paste, turmeric, consomme powder, salt, and canola oil. Add juice of half a lemon; keep the other half for later. Stir the soup and bring to a boil.

For the filling: Mince onion and parsley in a food processor add to a bowl. Add meat, oil, paprika, spice blend and salt.

For the kubbeh dough: In a bowl combine semolina, canola oil, salt and water. Mix well with your hands. If the dough gets too dry and brittle, add more water gradually. It's important not to let the dough rest because it will get hard.

Keep your hands wet while you form the kubbeh. I like to keep a bowl with water next to me. Take some dough, about the size of a golf ball, and flatten it in your palm. It should be ⅛ to ¼ inch thick. Take a heaped teaspoon of meat filling and place it in the middle of the dough circle. Cover the meat in the dough and smooth out the edges. Remember to keep your hands wet.

Add the freshly-formed kubbeh into the soup and repeat step 4 until the dough is used up. Form meatballs with whatever meat is left over and add them to the soup.

Lower the temperature to medium, cover the pot and let the soup cook for 30 minutes.

Serve the soup, adding the juice of the other lemon half, according to taste. Some like it more savory, others like it more sour. Enjoy!