Shourbat el Qeema recipe

2 1/2 cups ground lean meat
4 pounds soup meat, cubed
Several soup bones
1/2 cup samneh, or other shortening
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 cup chopped parsley
1/2 cup tomato juice, or
1 tablespoon tomato paste and half cup water
5 cups cold water

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

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

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.