Tchorba Toptsita

Greek meatball soup.

• Ready In: 6 hrs 55 mins
• Serves: 6

Ingredients

• 2  lbs  soup bones
• 1⁄2 cup ground beef
• 1⁄2 teaspoon salt, to taste
• 1⁄2 teaspoon pepper, to taste
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons olive oil
• 1  teaspoon paprika
• 1⁄2 cup rice
• 1  tablespoon  chopped fresh parsley
• 2  garlic cloves, crushed
• 1⁄4 cup vinegar

Directions

1. Place bones in a large saucepan, add 6 cups water, cover and simmer over low heat 3 hours.
2. Skim off foam on surface, strain and discard bones, keeping the liquid (add more water if necessary to maintain 6-cup quantity).
3. Wipe out saucepan, return the broth to pan and bring to a simmering point.
4. Combine the beef with salt, pepper and 2 Tbs parsley.
5. Form into 1-inch meatballs, add to broth and simmer 15 minutes.
6. Heat oil in a small saucepan, stir in paprika and cook 2 minutes; add to the soup.
7. Add rice, cover and simmer 20 minutes.
8. Stir in 1 Tbs parsley thru vinegar.
9. Serve at once.