Meat balls and rice soup

500 grams veal, sheep or finely chopped

1 onion, small

2 garlic cloves

¼ cup parsley

1 pill eggs, small

1 tablespoon olive oil

1 tablespoon obesity, (in case of the use of veal)

1 teaspoon vinegar

¼ cup Rusk, crunched (crackers, cookies)

2 teaspoon salt

Spices

1 teaspoon black pepper

1 teaspoon cinnamon

½ small spoon Hull

1 teaspoon Bharat, problem

¼ teaspoon nutmeg

Vegetable oil, for frying

soup 

1 tablespoon butter

1 onion, small

1 cup rice

6 cups chicken broth, or meat

2 tbsp lemon juice

¼ cup parsley

Salt, to taste

Spices

½ teaspoon black pepper

½ teaspoon of cinnamon powder

1 tablespoon lemon juice

How to prepare

Meat Balls

Very finely minced onion

Garlic beats very finely

Finely minced parsley

Fail a good egg

Combine all ingredients by hand well and then put the mixture in the refrigerator for half an hour until consolidating

Make up to 3 cm diameter balls and almost describe a little oil on a greased tray

Deep fry in vegetable oil until golden, drain and raise on kitchen paper

Soup

Wash rice and soak in cold water for half an hour

Chop the onions medium boxes

Ahouh in butter with a pinch of salt and black pepper over low heat until tender

Add the rice and stir

Add the chicken broth and spices and adjusts salt, and simmer on medium heat until boiling begins

Add the meat and leave Kiryat soup on the fire until completely cooked rice

Chop parsley and add to soup

Add lemon juice and serve hot

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