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Associate.com - Share Your Recipe!

Recipe Name: Arkayagan Abour (meatball Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Pound(s) Lean venison or lamb
Ground twice
1/2 Cup(s) Cooked rice, ground wheat
Or bulghour
1/4 Cup(s) Finely chopped onion
1/4 Cup(s) Finely chopped parsley
2 Condensed chicken broth
10-1/2 ounces each
2 Water
1/3 Cup(s) Lemon Juice
2 Eggs
Salt, pepper
Directions:
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 62mg
Sodium: 25.5mg
Potassium: 60.5mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 2.3g


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