Title: Arkayagan abour (meatball soup)
 Categories: Soups, Armenian
      Yield: 6 Servings
 
    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