Search for anything:

Arkayagan Abour (Meatball Soup)

armenian, soups

1/2 lb lean venison or lamb,
1 ground twice
1/2 cup cooked rice, ground wheat
1 or bulghour
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2 can condensed chicken broth
1 (10-1/2 ounces each)
2 can water
1/3 cup lemon juice
2 eggs
1 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

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU