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Meatball Stew, (Keufta)

Armenian Meatball Stew, (Keufta)

Serving: 8

Ingredients:
1/2 lb ground sirloin or top round
1/2 lb ground lean lamb
1 cup bulghour [ground fine]
1 lrg onion
Cayenne pepper and/or paprika to taste [optional]
salt and pepper to taste
1/4 cup green bell pepper [chopped fine]
1/4 cup Armenian or Italian parsley [chopped fine]

Directions:
* Combine the above ingredients and knead into a dough and form into 1 inch meatballs.

* Stew:
2 cans of Swanson's(r) chicken or beef broth 1 can of tomato sauce
2 large carrots [chopped] or thinly sliced into rounds 1 cup shelled green peas
2 large potatoes cubed into 1 inch cubes 1/2 cup whole wheat kernels [Zezads], or barley 1/2 cup red wine
1 teaspoon chopped fresh basil
Enough water to keep the stew at the desired consistency.

* Heat the soup mixture to a slow boil and then add the meatballs one at a time so as not to break up or stick. Turn the heat down and low simmer for 1 hour or longer.

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