Shourabat El Qeema (Meatball Soup)

Ingredients

 * 2 1/2 cups ground lean meat
 * 4 lbs. soup meat, cubed
 * Several soup bones
 * 1/2 Cup samneh, or other shortening
 * 1 1/2 tsp. salt
 * 1/4 tsp. pepper
 * 1/4 tsp. cinnamon
 * 1/4 cup chopped parsley
 * 1/2 Cup tomato juice, or
 * 1 Tbsp. tomato paste and half cup water
 * 5 cups cold water

Directions
1) Grind meat several times. Mix well with salt and pepper. Shape into balls the size of marbles and brown in hot fat.

2) Bring soup bones and meat to boil with water in pressure cooker. Skim. Cook under pressure for 20 minutes.

3) Add meat balls, rice and tomato juice. Cook under pressure for 10 minutes. Remove bones. Add parsley and cinnamon just before serving. Makes approximately 10 servings.