Tchorba Toptsita

Greek meatball soup.

Place bones in a large saucepan , add 6 cups water , cover and simmer over low heat 3 hours.

Skim off foam on surface , strain and discard bones , keeping the liquid.

Wipe out saucepan , return the broth to pan and bring to a simmering point.

Combine the beef with salt , pepper and 2 tbs parsley.

Form into 1-inch meatballs , add to broth and simmer 15 minutes.

Heat oil in a small saucepan , stir in paprika and cook 2 minutes.

Add to the soup.

Add rice , cover and simmer 20 minutes.

Stir in 1 tbs parsley thru vinegar.

Serve at once.

soup bones, ground beef, salt, pepper, fresh parsley, olive oil, paprika, rice, garlic cloves, vinegar