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( Meatball Soup )

Arkayagan Abour
( Meatball Soup )


lb venison or lamb, lean twice, ground
cup cooked rice, ground wheat or bulgur
cup finely onion, chopped
cup finely parsley, chopped
2 cans condensed chicken broth (10 ounces each)
2 cans water
⅓ cup lemon juice
2 eggs
Salt, pepper


Serves: 6


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.

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