Yield: 6 servings
|½ pounds||Lean venison or lamb,|
|½ cup||Cooked rice, ground wheat|
|¼ cup||Finely chopped onion|
|¼ cup||Finely chopped parsley|
|2 cans||Condensed chicken broth|
|(10-1/2 ounces each)|
|⅓ cup||Lemon juice|
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