~ Arkayagan abour(meatball soup) Recipe ~

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