Would you drown your cares? Then go, plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul; so calm the swelling billows of sorrow and grief; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead. It is to that subject that I invite you this morning.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Armenian	Soups, Armenian	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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