Tchorba Toptsita

Directions

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