Recipe#26973

Title: GELOR ABOUR (Meatball soup)

by Ruth Harotian

1 lb. hamburg 
2 tbsp. tomato sauce (opt.)
1/4 cup bulghour 
1/2 tsp. salt
With a little water mix hamburg, bulghour and salt together. Wet hands and form into 
little balls. Pour a can of chicken broth in a sauce pan, add one can of water and 2 tbsp. 
of tomato sauce. Bring to a boil and drop in the meat balls.
Cook 1/2 to 3/4 of an hour.
Serves 4 to 5