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Meatball Soup [Shorbet El Qeema]:
Submitted by: Sara | Date Added: 5 Jul 2010
Listed in: Lebanese Dishes / Soup

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 2 1/2 cups ground lean meat
• 4 Ibs. soup meat, cubed
• Several soup bones
• 1/2 cup samneh, or other shortening
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. cinnamon
• 1/4 cup chopped parsley
• 1/2 cup tomato juice, [or 1 Tsp tomato paste and half cup water]
• 5 cups cold water 
Preparation

• Grind meat several times.
• Mix well with salt and pepper.
• Shape into balls the size of marbles and brown in hot fat.
• Bring soup bones and meat to boil with water in pressure cooker.
• Skim. Cook under pressure for 20 minutes.
• Add meat balls, rice and tomato juice.
• Cook under pressure for 10 minutes.
• Remove bones.
• Add parsley and cinnamon just before serving.
• Makes approximately 10 servings.
• Add salt to taste.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)