2 lb. lamb bones
1 stalk celery
1 cinnamon stick
1 sm. peeled onion
Water

1 grated onion 1 tbsp. chopped parsley 1 tsp. salt 1/2 tsp. black pepper 2 tbsp. rendered butter

1 tbsp. butter

Put bones in large pot with water to cover. When foam appears on top, pour out all water. Wash bones and inside of pot. Return bones to pot and cover with hot water. Add 1 stalk celery, 1 cinnamon stick and small peeled onion and simmer continuing to skim off any foam. Continue to boil about 1 1/2 hours until meat is tender and fall off bone. Remove meat from bones. Strain stock and reserve. Mix lamb meat, onions, parsley, and seasoning. Combine together well. Knead. Form into small balls, marble size. Fry in butter and reserve. Boil 1 quart of lamb stock. Add meat balls and 2 tablespoons butter. Add 1/2 cup rice. Simmer 15 minutes until rice and meat balls are tender.