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Shourabat El Qeema (Meatball Soup)

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Ingredients Edit

Directions Edit

1) Grind meat several times. Mix well with salt and pepper. Shape into balls the size of marbles and brown in hot fat.

2) Bring soup bones and meat to boil with water in pressure cooker. Skim. Cook under pressure for 20 minutes.

3) 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.

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