Arkayagan Abour(Meatball Soup) -

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

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

23 NOV