During the time when our parties still lasted to the wee hours in the morning, we found that such a soup served in the middle of the night was very welcome. It is quickly made, tastes delicious, and, when accompanied by a slice of crusty bread, also makes a hearty meal for a cold winter night.

Ingredients:
5 tablespoons of olive oil
1 pound of ground beef
1 pound onions
1 pint tomato juice
1/2 bottle ketchup (small)
1 quart beef broth (cubes)
2/3 cup rice
salt, pepper, paprika and a pinch of cayenne to taste
2 tablespoons parsley (optional)
Fresh crusty bread

Chef One:
Measure and prepare all ingredients.

Chef Two:
Heat olive oil in a large pot and fry the ground beef; stir until crumbly.

Chef One:
Cut onions crosswise, add to beef, then wash rice.

Chef Two:
Mix meat and onions, let cook until onions are translucent. Then add tomato juice, water, beef cubes and ketchup. When the soup reaches boiling point add the rice and simmer for 20 minutes. Season with salt and pepper, and spice with paprika and cayenne.

Chef One:
Slice bread.
Ladle soup into bowls and sprinkle with parsley; serve.

Bon Appetit!