Arkayagan Abour (Meatball Soup) Recipe


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Arkayagan Abour (Meatball Soup) Recipe : Recipes 4U

 

Arkayagan Abour (Meatball Soup) Recipe

Recipe Ingredients

1/2 lb lean venison or lamb,
1 ground twice
1/2 cup cooked rice, ground wheat
1 or bulghour
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2 can condensed chicken broth
1 (10-1/2 ounces each)
2 can water
1/3 cup lemon juice
2 eggs
1 salt, pepper

Recipe Preparation

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

 

 

Servings: 6

 

 

 

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Arkayagan Abour (Meatball Soup) Recipe from Recipes 4U

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This Arkayagan Abour (Meatball Soup) Recipe is one of our Meat Recipes, which are collected from submissions from site visitors and open source collections. It goes without saying that, with over 50,000 recipes in the collection it would be a seriously difficult task to try out every recipe in the collection, so please take care, and double check everything and use common sense. If you spot any mistakes, please let us know.


 

Arkayagan Abour (Meatball Soup) Recipe

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