| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Jewish | 8 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | Onion, chopped | |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Ground cinnamon |
| 1/2 | c | Rice |
| 1/4 | lb | Dried apricots, cut into thin strips |
| 1/2 | c | Chopped fresh Parsley |
| 8 | c | Chicken stock or water |
| 1 | c | Cooked chick peas |
| Salt and pepper | ||
| 1/4 | c | Fresh mint leaves |
| 1/2 | lb | Ground lamb |
| 1/2 | c | Pine nuts, toasted |
| 1/2 | Onion, chopped | |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
INSTRUCTIONS
SOUP LAMB BALLS Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer To make the lamb balls, mix all ingredients until well combined. Form into walnut sized balls and set aside. To make the soup, in a large pot, heat oil over medium heat. Lower heat and cook onion over low heat until golden , about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce heat and simmer about 20 minutes. Add chick peas and cook another 5 minutes. Taste for salt and pepper. Serve garnished with mint leaves. Posted to JEWISH-FOOD digest V97 #024 by alotzkar@direct.ca (Al) on Jan 21, 1997.
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