Real arkayagan abour (meatball soup)

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Recipe by: mattea

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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