| 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
A Message from our Provider:
“God: He holds the future…”