Arkayagan Abour(Meatball Soup)
Yield
2 servingsPrep
10 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
lamb
lean, ground twice |
|
| ½ | cup |
rice
cooked |
|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 2 | cans |
chicken broth
10 1/2 ounces each |
*
|
| 2 | cans |
water
|
*
|
| ⅓ | cup |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 1 | x |
salt
pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
lamb
lean, ground twice |
|
| 118 | ml |
rice
cooked |
|
| 59 | ml |
onions
finely chopped |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 2 | cans |
chicken broth
10 1/2 ounces each |
*
|
| 2 | cans |
water
|
*
|
| 79 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 1 | 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.
