RCI-SP.003.0655.001
Supa Topcheta
Supa Topcheta from the Recidemia collection
Prep5 min
Cook5 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- (450g) ground beef1 lb
- tbs rice6 unit
- ts paprika1 unit
- ts dried savory1 unit
- Salt1 unitpepper to taste
- 6 cups
- 2 unit
- bunch green onions; sliced1/2 unit
- 1 unit
- carrots; peeled2 unitsliced thin
- tomatoes; peeled & chopped3 unit
- bunch parsley; minced1/2 unit
- 1 unit
- 1 unit
Method
1
In a large pot, bring water to a boil and dissolve the beef bouillon cubes completely, stirring until a clear broth forms. Reduce heat to a gentle simmer.
8 minutes
2
In a mixing bowl, combine the ground beef with a pinch of salt and the beaten egg, mixing thoroughly until the ingredients are evenly incorporated. Form the mixture into small, uniform meatballs approximately 1 inch in diameter.
10 minutes
3
Finely chop the green bell pepper and set aside. This will be added to the soup to provide a fresh, slightly tangy flavor.
3 minutes
4
Carefully drop the meatballs one by one into the simmering broth, ensuring they do not stick together. Cook gently without stirring for the first few minutes to allow the meatballs to firm up.
5 minutes
5
Add the chopped green bell pepper to the simmering broth and continue cooking until both the meatballs are cooked through and the pepper is tender.
15 minutes
6
Squeeze fresh lemon juice into the soup and taste, adjusting salt as needed to balance the flavors. Stir gently to distribute the seasoning evenly.
2 minutes
7
Remove the pot from heat and allow the soup to rest briefly before serving. Ladle into bowls and garnish with a thin lemon slice if desired.
3 minutes