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Arkayagan Abour(Meatball Soup)

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Submitted by samm

YIELD

2 servings

PREP

10 min

COOK

40 min

READY

60 min

Ingredients

½ 226.8
POUND G LAMB
lean, ground twice
½ 118
CUP ML RICE
cooked
¼ 59
CUP ML ONIONS
finely chopped
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
2 2
CANS CANS CHICKEN BROTH
10 1/2 ounces each *
2 2
CANS CANS WATER *
79
CUP ML LEMON JUICE
2 2
LARGE LARGE EGGS
1 1
X X SALT
pepper *

Directions

Combine first four ingredients.

Shape into ¾ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 303 41% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 252mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 37g
Vitamin A 9% Vitamin C 26%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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