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Arkayagan Abour (Meatball Soup)
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
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.
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