arkayagan abour (meatball soup)

Middle east
6 servings
½ pounds Lean venison or lamb,
  Ground twice
½ cup Cooked rice, ground wheat
  Or bulghour
¼ cup Finely chopped onion
¼ cup Finely chopped parsley
2 cans Condensed chicken broth
  (10-1/2 ounces each)
2 cans Water
⅓ cup Lemon juice
  Salt, pepper

Combine first four ingredients. Shape into ¾-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

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