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Kololik
Armenian Soup

500 g (1.1 pounds) beef or lamb from the hindquarter (round or rump), bone-in
3.5 tablespoons semolina
50 g (1.8 oz) butter or clarified butter or ghee
2 eggs
500 g (1.1 pounds) potatoes, quartered
2.5-3 tablespoons rice, cooked
3 tablespoons tomato puree
3 tablespoons parsley
1 tablespoon basil
1-1.5 teaspoons pepper
4 onions, finely diced and fried until golden

Make stock from the bones and strain.

Put the meat through the meat grinder, mix in semolina, eggs, salt
and half of the pepper and beat for 10-15 minutes. Form egg-sized
meatballs.

Now make the filling. Mix the cooked rice, the fried onions, and
half of the herbs. Add salt. Press the filling into the centre
of the meatballs.

To the stock add the potatoes, then the tomato pure and bring to
the boil. Add the meatballs and the rest of the herbs and spices.
Cook until the meatballs float and the potatoes are ready. The
soup is sometimes served sprinkled with some parsley.

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