Armenian Kufta

• 1 1/2 lbs ground lamb or 1 1/2 lbs beef
• 2 cups cracked wheat, fine ground
• 1 small onion, minced
• 1 tablespoon parsley, minced
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 lb ground lamb or 1 lb beef
• 1 large onion, chopped
• 1/2 cup parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 quarts broth, beef or 2 quarts chicken

1. For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
2. Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
3. In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
4. Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
5. Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
6. Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
7. Sometimes served with yogurt on the side.

ground lamb, cracked wheat, onion, parsley, salt, black pepper, ground lamb, onion, parsley, salt, black pepper, beef

Taken from www.food.com/recipe/armenian-kufta-526525 (may not work)