Tchorba Toptsita Recipe

Name: Tchorba Toptsita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs soup bones, 1/2 cup ground beef, 1/2 teaspoon salt, to taste, 1/2 teaspoon pepper, to taste, and more.

Yes, Tchorba Toptsita falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tchorba Toptsita

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