1/2 kg ground chiken breast
1/2 cup rice
1 teaspoon dry teragon
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
1 spoon ground hilbeh
1 spoon soup mix
4 dry lemons
Chop the onion and fry it to golden.
Mix all the above ingredients (except the soup mix).
Boil 5 cups of water with the soup mix.
Make balls about the size of a golf ball or larger if preferred and drop into the boiling soup.
Cook for 15 minutes and then break the dry lemons and add them to the soup.
Cook for another 15 minutes and serve.