1 pound meat, fresh or leftover
6 cups chicken stock
6 ounces tomato paste
1 cup rice, uncooked
2 tablespoons olive oil
1/4 onion, minced
5 garlic cloves, minced
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon rosemary, dried and crushed
1 teaspoon dried basil

This was always made with all types of leftover beef meat. You can, of course, use fresh meat as well. Cube meat into 1-inch pieces.

Saut?onion and garlic in olive oil for 3 minutes. Brown whatever meat you are using. Add remaining ingredients, except the rice. Cover and simmer for 2 hours.

Add the rice. Cover and simmer for another 30 minutes. Cook this until the soup reaches your desired consistency. You can add more chicken stock if you desire a thinner soup.