Pumpkin Kubbeh Dumpling Soup

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1. 1Step 1: Pour cracked wheat into a large bowl. Half fill with water. Swish the groats with your hand a bit. Pour out most of the starchy water and repeat (making sure it doesn't all spill out).
2. 2Step 2: Spill out the water, leaving the groats with some water inside.
3. 3Step 3: Pour into the bowl 8.50 fl. oz. tap water (250 mL).
4. 4Step 4: Set aside for 30-40 minutes (If it sits aside for longer, no worries.), until the groats absorb most of the water. (Meanwhile, jump to the section of the preparation of the meat mixture, then return to step number 3 here.)
5. 5Step 5: Pour the semolina onto the groats and mix with A SPOON only. The dough is not formed yet. All you'll get is a chunky texture.
6. 6Step 6: Set aside for 20 to 30 minutes, then add the spices and knead/fold into a well-incorporated dough (knead for around 30 seconds).
7. 7Step 7: Mold into 1-1/2-inch (3.80 cm) balls.
8. 8Step 8: Proceed to stuff with the meat, and then toss them into the Pumpkin soup (see the rest of the recipe), freeze for up to a few weeks and toss frozen directly into the soup.
9. 9Step 9: Or refrigerate covered with plastic wrap until the following day and then stuff with the frozen meatballs.
10. 10Step 10: Heat oil and sauté the chopped onions 4 minutes. Add the chopped celery and sauté another 2 minutes.
11. 11Step 11: Add the beef, fat, natural date honey, and any spices from the list. Cook on a medium-low heat over a large burner for around 35 minutes, stirring occasionally.
12. 12Step 12: Transfer the meat to a bowl, cool completely, cover it (with whatever you like) and put it into the freezer for 45 minutes (making sure it doesn't freeze).
13. 13Step 13: Remove the cooked meat from the freezer and mold it into 1½-inch diameter meatballs.
14. 14Step 14: Place the balls in the freezer for up to 2 hours. Or freeze them completely. Continue onto making the soup or leave them in the freezer over night (or for a few weeks). I suggest wrapping them inside the dough to make Kubbeh dumplings and then to freeze them until the day you want to prepare and serve the soup.
15. 15Step 15: Heat the oil, and sauté the chopped onions for 4 minutes. Add the chopped celery and (optional) chopped beet root leaf (leaves).
16. 16Step 16: Sautée for another 2 minutes and add the tomato paste, date syrup, pumpkin and spices. Sautée another 2 minutes.
17. 17Step 17: Pour in 2 liters of water and bring to a boil. Then simmer for 20 minutes.
18. 18Step 18: Toss the freshly molded (or frozen) Kubbeh dumplings into the soup and bring to a boil, then simmer for 20 minutes.