How to cook
Cut the onion finely and grate the potato and carrot. Add the parsley, celery, salt, oil and pour water over them. Put the soup to come to a boil, and during that time knead the minced meat with the spices, rice and breadcrumbs.
Shape small balls by hand and drop them into the boiling soup carefully. Allow the soup to boil for 15 minutes and throw in the vermicelli.
Boil for another 8 minutes. Allow the soup to cool slightly and then thicken it with the egg beaten with yoghurt. When serving, you can sprinkle it with parsley.