Arganak (Armenian quenelles soup)

Arganak (Armenian quenelles soup)

Ingredients:

Chicken — 500 g
Bulb — 2 pieces.
Carrots — 1 piece.
Desi — 2 tablespoons.
Rice — 4 tablespoons.
Cilantro — 1 bunch (I have replaced with parsley)
Ground or mutton beef — 300 g
Yolk — 2 pieces.
Lemon juice — 2 tablespoons.
Salt
Svezhemoloty black pepper

Preparation:

1. To wash chicken, I still flay.
2. From chicken, one bulb and carrot to cook broth, slightly to salt.
3. To take out chicken and vegetables, to filter broth, to separate chicken meat from bones and to return to broth.
4. The second bulb small to cut and fry on desi to transparency.
5. Rice to wash out, boil to semi-readiness of 8-10 minutes and to cast away on colander.
6. Very small to cut parsley half-bunch.
7. To add rice, the fried onions, salt, pepper and parsley to forcemeat and carefully to mix. To roll from forcemeat balls of the size of walnut.
8. To bring broth to the boil, to lay out balls and to cook to readiness about 10 minutes.
9. In separate bowl to pound yolks with lemon juice.
10. To remove broth from fire and, constantly stirring slowly, thin stream to pour in yolks (they should not be curtailed).
11. To serve soup hot, having decorated with parsley greens.

Bon appetit!

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