'2 cups of chicken broth'
'1 tablet of chicken bouillon'
'2 chuchus'
'2 tablespoons of olive oil'
'1 chopped onion'
'300g of ground beef'
'1 tablespoon of mustard'
'1 tablespoon of soy sauce'
'1 diced tomato'
'2 tablespoons of green olives'
'3 crackers with water and salt, crushed'
'1 tablespoon of grated Parmesan cheese'
'1 tablespoon of chopped parsley'
'2 cups of chicken broth'
'1 tablet of chicken bouillon'
'2 chuchus'
'2 tablespoons of olive oil'
'1 chopped onion'
'300g of ground beef'
'1 tablespoon of mustard'
'1 tablespoon of soy sauce'
'1 diced tomato'
'2 tablespoons of green olives'
'3 crackers with water and salt, crushed'
'1 tablespoon of grated Parmesan cheese'
'1 tablespoon of chopped parsley'
'In a pot, place the chicken broth and dissolve the tablet of chicken bouillon.'
'When boiling, add the peeled and halved chuchus in the direction of their length.'
'Leave to cook for 10 minutes.'
'Drain, remove the marrow, and reserve.'
'Heat olive oil in a pot and sauté the onion.'
'Add the ground beef and cook.'
'Add the mustard, soy sauce, tomato, olives, and reserved chuchu marrow.'
'Remove from heat, let it cool, and mix with crushed crackers.'
'Stuff the chuchus with the mixture, sprinkle with grated Parmesan cheese and chopped parsley.'
'Place them in a greased refrigerator dish and bake at medium temperature for 15 minutes.'
'Serve immediately.'
