Arkayagan Abour
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 cup Cooked rice, ground wheat
Or bulghour
1/4 cup Finely chopped onion
1/4 cup Finely chopped parsley
2 can Condensed chicken broth
(10-1/2 ounces each)
2 can Water
1/3 cup 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
Source: rec.food.recipes
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