Arkayagan Abour(Meatball Soup)

* Exported from MasterCook *

ARKAYAGAN ABOUR (MEATBALL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Lean venison or lamb,
Ground twice
1/2 c Cooked rice, ground wheat
Or bulghour
1/4 c Finely chopped onion
1/4 c Finely chopped parsley
2 cn Condensed chicken broth
(10-1/2 ounces each)
2 cn Water
1/3 c Lemon juice
2 Eggs
Salt, pepper

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



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