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Arkayagan Abour (Meatball Soup)

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      Title: ARKAYAGAN ABOUR (MEATBALL SOUP)
 Categories: Soups, Armenian
      Yield: 6 Servings
 
    1/2 lb Lean venison or lamb,
           Ground twice
    1/2 c  Cooked rice, ground wheat
           Or bulghour
    1/4 c  Finely chopped onion
    1/4 c  Finely chopped parsley
      2 cn Condensed chicken broth
           (10-1/2 ounces each)
      2 cn Water
    1/3 c  Lemon juice
      2    Eggs
           Salt, pepper
 
  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
 
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