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Algerian   -   Egg And Meatball Soup   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 3 Tablespoons Olive Oil
  • 2 Medium Onion -- finely chopped
  • 1/2 Cup Almonds
  • 1 Tablespoon Butter
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Saffron
  • 7 Cups Boiling Water Or Broth
  • 1 Pound Ground Beef
  • 2 Tablespoons Cilantro
  • 2 Medium Eggs
  • 1 Cup Vermicelli
  • 1 Tablespoon Parsley -- finely chopped
  • 2 Tablespoons Lemon Juice
Directions In saucepan, heat oil then add half the onions and saute until golden brown. Add almonds, butter, salt, pepper, cinnamon, saffron and 2 cups boiling water. Cover and cook over low heat for 5 minutes. In the meantime, mix the meat, cilantro, one of the eggs and the remaining onions, salt and pepper. From into balls the size of marbles. Add to mixture with remaining boiling water. Cook over medium heat until meatballs are well done about 20 minutes. Add vermicelli and cook for 5 minutes. Make a sauce by mixing the remaining egg, parsley and the lemon juice. Add to the pot, one minute before the soup is served. Stir well but do not boil.
Serves 6
Time to Make 0:00

Printer version   111 Votes - Yum: 1.03604, Easiness: 1.01802, Speed: 1.03604, Overall: 1.03003 Rate this recipe

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