Tchorba Toptsita
Warm, hearty, and bursting with Mediterranean flavors, Tchorba Toptsita is a comforting meatball soup that’s perfect for any season. This traditional dish combines tender, spiced beef meatballs infused with aromatic garlic, paprika, and cooked rice, nestled in a rich tomato-based broth brimming with sautéed carrots, celery, and a medley of herbs. The savory broth, enhanced by the depth of tomato paste and the warmth of oregano and bay leaf, wraps around every ingredient, creating a soul-soothing one-pot meal. With just 25 minutes of prep and simple ingredients, this recipe delivers bold, homemade flavor in no time. Serve this crowd-pleasing tchorba alongside crusty bread to soak up the delicious broth, and watch it become a family favorite. Perfect for cozy dinners or when you crave an authentic taste of Mediterranean cuisine!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 50 grams Cooked rice
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 medium, diced Carrots
- 2 diced Celery Stalks
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes
- 1.5 liters Chicken or beef broth
- 1 unit Bay leaf
- 1 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
Instructions
In a large bowl, combine ground beef, finely chopped onion, minced garlic, cooked rice, egg, salt, black pepper, and paprika. Mix thoroughly to create a uniform meatball mixture.
Using your hands, form small meatballs about the size of a walnut. Roll each meatball lightly in all-purpose flour to coat them evenly and set aside.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the coated meatballs in batches and sear them on all sides until lightly browned. Remove the meatballs and set them aside on a plate.
In the same pot, add diced carrots and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in tomato paste and cook for 1-2 minutes to develop its rich flavor. Add diced tomatoes and stir well to combine.
Pour in the chicken or beef broth and add the bay leaf and dried oregano. Bring the mixture to a gentle boil over medium-high heat.
Carefully return the browned meatballs to the pot. Lower the heat to a simmer and cook for 25-30 minutes, allowing the flavors to meld and the meatballs to cook through.
Taste the broth and adjust seasoning with additional salt or pepper if necessary. Remove the bay leaf before serving.
Ladle the Tchorba Toptsita into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
