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Arkayagan Abour (meatball Soup)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Armenian Armenian, Soups 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 Condensed chicken broth
10-1/2 ounces each
2 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:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 62mg
Sodium: 25.5mg
Potassium: 60.5mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 2.3g


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