Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lean venison or lamb, 2 cn Condensed chicken broth
Ground twice (10-1/2 ounces each)
1/2 c Cooked rice, ground wheat 2 cn Water
Or bulghour 1/3 c Lemon juice
1/4 c Finely chopped onion 2 Eggs
1/4 c Finely chopped parsley 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

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