Ingredients Jump to Instructions ↓

  1. 1/2 lb Lean venison or lamb,

  2. Ground twice 1/2 c Cooked rice, ground wheat

  3. Or bulghour 1/4 c Finely chopped onion

  4. 1/4 c Finely chopped parsley

  5. 2 cn Condensed chicken broth

  6. (10-1/2 ounces each) 2 cn Water

  7. 1/3 c Lemon juice

  8. 2 Eggs

  9. Salt, pepper

  10. 3/4-inch balls. Heat broth and water to the simmering point. Add meatballs; simmer

  11. 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

  12. 23 NOV


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