Dinner

Ethel's Keufteh and Chicken Soup is for Dinner.

Ethel's Keufteh and Chicken Soup takes 30 minutes to prepare.

Ethel's Keufteh and Chicken Soup takes 30 minutes to cook.

Ethel's Keufteh and Chicken Soup makes 24 servings.

The ingredients for Ethel's Keufteh and Chicken Soup are:

1 lb gorund lamb or beef (not too lean) ground coarse
6 TBS butter
1/2 C pine nuts
3 finely chopped onions
salt and pepper

2 pounds very lean lamb of beef ground very fine
3 C fine bulgur wheat
6 TBS butter
salt and pepper
1/4 water

8 C chicken stock
1 - 2 C plain yogurt

Here is how you make Ethel's Keufteh and Chicken Soup:

Melt 6 TBS buttter in a skillet. Sautee onions. Add coarse lamb and cook slightly. Drain off fat. Stir in pine nuts, salt and pepper. Set aside.Soak bulgur covered in water for 10 minutes, Drain, squeeze dry in cheese cloth. Add lean lamb, salt and pepper and mix. Form small balls with coarse lamb mixture. Surround the small balls with the bulgur and fine lamb mixture.Heat chicken stock to boiling. Drop lamb balls into broth and cook 10 minutes. Reduce heat and stir in 1 - 2 C plain yogurt.Serving Size: 24 ballsNumber of Servings: 24Recipe submitted by SparkPeople user SUSANOHANESIAN.

The nutritional information for Ethel's Keufteh and Chicken Soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 305.8

• Total Fat: 21.4 g
• Cholesterol: 58.4 mg
• Sodium: 382.7 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.7 g
• Protein: 13.1 g