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 This e-mail address is being protected from spambots. You need JavaScript enabled to view it (KAREN MINTZIAS) On 23 NOV 95 232235 -0800
