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. ---------------------------------------------------------------------------
Nutrition
Ingredients
