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Arkayagan Abour (Meatball Soup)

Arkayagan Abour (Meatball Soup) comes together with Lean Venison Or Lamb, Ground Twice, Cooked Rice Ground Wheat, Onion, and Parsley. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 lb
• Ground Twice
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 can
• 2 can
• 1/3 cup
• 2
• Salt Pepper

Method (preview)

1. 1

   Combine first four ingredients.

2. 2

   Shape into 3/4-inch balls.

3. 3

   Heat broth and water to the simmering point.

4. 4

   Add meatballs; simmer 15 to 20 minutes.

5. 5

   In a soup tureen, beat lemon juice and eggs until smooth.

6. 6

   Gradually beat in hot broth.

7. 7

   Add meatballs last.

8. 8

   Season to taste with salt, pepper.

9. 9

   Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant

10. 10

    Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of 232235 -0800

11. 11

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini