Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer To make the lamb balls, mix all ingredients until well combined. Form into walnut sized balls and set aside. To make the soup, in a large pot, heat oil over medium heat. Lower heat and cook onion over low heat until golden , about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce heat and simmer about 20 minutes. Add chick peas and cook another 5 minutes. Taste for salt and pepper. Serve garnished with mint leaves. Posted to JEWISH-FOOD digest V97 #024 by email@example.com (Al) on Jan 21, 1997.
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|Serving Size: 1 Serving (884g)|
|Recipe Makes: 8|
|Calories from Fat: 192 (41%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 34.8mg||11 %|
|Sodium 730.6mg||25 %|
|Potassium 938.5mg||25 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 42.1g|
|Protein 22.1g||32 %|
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Calories per serving: 463
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