Servings
6 s
Ingredients
- 1/2 pound Lean venison or lamb,
- Ground twice
- 1/2 cup Cooked rice, ground wheat
- Or bulghour
- 1/4 cup Finely chopped onion
- 1/4 cup Finely chopped parsley
- 2 cans Condensed chicken broth
- (10-1/2 ounces each)
- 2 cans Water
- 1/3 cup 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