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
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We hope you enjoy this Arkayagan Abour (Meatball Soup) recipe.
