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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. | 2. Mix very well and shape into 1" balls. | 3. In a large pot add the stock or water along with the butter and bring to a boil. | 4. Add the meat/rice balls and cook at a simmer for about 30 minutes. | 5. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup. | 6. In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2	lbs	ground	2422.224	0.0	153.1354	195.8645
rice	1/4	cup		169.7375	35.2656	3.4873	1.48
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
parsley	3	teaspoons	chopped	1.35	0.2374	0.1114	0.0296
dill	2	teaspoons	chopped	12.81	2.3171	0.6712	0.6107
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
water	5	cups		0.0	0.0	0.0	0.0
butter	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.