Ingredients
1/2 lb lean venison or lamb,
1 ground twice
1/2 cup cooked rice, ground wheat
1 or bulghour
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2 can condensed chicken broth
1 (10-1/2 ounces each)
2 can water
1/3 cup lemon juice
2 eggs
1 salt, pepper
Directions
Combine first four ingredients. Shape into 3/4-inch balls. Heat
broth and water to the simmering point. Add meatballs; simmer 15 to
20 minutes. In a soup tureen, beat lemon juice and eggs until smooth.
Gradually beat in hot broth. Add meatballs last. Season to taste
with salt, pepper.
Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232235 -0800
Servings: 6 servings
Arkayagan Abour (Meatball Soup) Recipe brought to you by Recipe Ideas
Categories: Meat; Meatball; Soup
The History of Recipes
Recipes as a concept can be found back into history, certainly as far as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. This early Roman chef tells us how the Roman chefs were skilled in the use of many aromatic flavours, including some familiar names like basil, fennel and asafoetida. For the centuries that followed, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cooking books are in high demand, as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Arkayagan Abour (Meatball Soup) recipe.
