Arkayagan abour(meatball soup)

 
                      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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