Tatyana's Topcheta Soup




In a large saucepan, heat up the oil and sauté the green onions and the carrots with the 2 tbs water and salt, until the carrots are soft and glazed.

Add the paprika and broth. Bring it to a boil.

In a separated bowl, make the meatballs by combining the meat, salt, paprika, rice and egg.

Mix well and roll into cherry sized meatballs. Coat with flour.

When the broth is boiling, add the meatballs and the maccaroni.

Cook until the pasta is done and the meatballs float. In a medium bowl, whisk the egg with the yogurt. Add 1 tbs of the broth to the yogurt mix and stir well.

Continue to add broth until the temperature of the yogurt is the same as the broth (that prevents it from curdling).

Add the mixture to the soup and simmer for 3 minutes.

Add the parsley, lemon juice and black pepper. Stir and serve directly.