Recipe - Arkayagan Abour (Meatball Soup)

One half pound Lean venison or lamb,
Ground twice
One half cup Cooked rice, ground wheat
Or bulghour
One fourth cup Finely chopped onion
One fourth cup Finely chopped parsley
2 cn Condensed chicken broth
(10One half ounces each)
2 cn Water
1/3 cup Lemon juice
2 Eggs
Salt, pepper

Combine first four ingredients. Shape into 3/4inch 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