Sour Kube vegetable soup

I discovered this soup 3 years ago through my mom, who got it from one of her customers. It's probably not authentically Israeli or Iraqui, more like a combination of both with a touch from my mom. I love the actual Kube (meat stuffed dumplings made with wheat meal) in the soup and this recipe is loaded with vegetables and a tart rich broth.
Perfect on a cool night, here's what you'll need:
For the kube

1/2 pound kosher meat (makes about 20 golf sized balls)
1 cup wheat meal medium ground
1/2 tsp salt
3 tsps vegetable oil
1/2 cup water or less
pepper
1/4 garlic powder
1/4 tsp turmeric
Soup:
2 diced carrots
2 diced onions
2 diced celery
2 diced zucchinis
1 package fresh washed chopped spinach
2 tbsp tomato paste
2 to 3 cups chicken stock 
1/2 lemon juice

To make the kube dough
mix the wheat, oil and spices then add a 1/2 cup of water that you add in a bit at a time, till it comes together and forms a nice dough that is elastic then let it rest for 30 minutes or more.
For the meat, saute a diced onion then add the meat, break it apart with a wooden spoon add water to barely cover and simmer till all the water is cooked out and let the meat cool. Take a golf sized piece of dough roll it then flatten it into your palm then add in 1/2 tsp or more of meat and close them into kfita type dumplings, making sure that the edges are well sealed (you can freeze the balls and cook them at a later time).
Saute onion, carrot & celery then add 2 zucchinis diced, 2 tsps tomato paste, potatoes diced (optional) salt, pepper and chicken stock then when it's boiling add the kube, lower the heat then when the vegetables are tender add the fresh spinach and squeeze in half a lemon or more, depending on how sour you like it and let it cook for another 10 minutes. Enjoy!