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| Home -> [Armenian, Central Asian, Soups & Stews] -> [Arkayagan abour (meatball soup) Recipe] |
Arkayagan abour (meatball soup)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Armenian, Central Asian, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Lean venison or lamb | | | Ground twice | | 1/2
| cup | Cooked rice, ground wheat | | | Or bulghour | | 1/4
| cup | Finely chopped onion | | 1/4
| cup | Finely chopped parsley | | 2
| can | Condensed chicken broth | | | (10-?ounces each) | | 2
| can | Water | | 1/3
| cup | Lemon juice | | 2
| | Eggs | | | Salt, pepper |
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Procedures:
| 1 | Combine first four ingredients. | | 2 | Shape into ?inch balls. | | 3 | Heat broth and water to the simmering point. | | 4 | Add meatballs; simmer 15 to 20 minutes. | | 5 | In a soup tureen, beat lemon juice and eggs until smooth. | | 6 | Gradually beat in hot broth. | | 7 | Add meatballs last. | | 8 | Season to taste with salt, pepper. | | 9 | adaption from recipe by george mardikian, omar khayyam"s restaurant campbell"s great restaurants cookbook, u.s.a. | | 10 | Electronic format courtesy of karen mintzias submitted by km@salata.com |
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