How to cook
Mix the lamb minced meat with the rice, that has been previously washed and strained from the water. Season it with salt, pepper and cumin.
Add finely chopped coriander and grated lemon peel from 1/2 lemon. It will enrich the flavors, giving a fresh citrus aroma and a Mediterranean flavor.
Knead the minced meat well and leave it to stand for a day in the refrigerator.
From the resulting mixture, form small balls and wet your hands in vinegar when doing it.
The onions, carrots and peppers cut into medium cubes.
Cut the tomatoes in half and clean them from their seeds. Cut them into small pieces or grate them on a coarse grater.
In a pot with heated vegetable oil, stew the vegetables - onions, peppers and carrots.
Add the parsley roots, the smoked paprika, black peppercorns and pour the hot broth.
Boil it over low heat for 6-7 minutes, then reduce the temperature and add the minced lamb meatballs.
Let the soup simmer over medium heat and after 15 minutes add the remaining rice and tomatoes.
Season it with salt and if you think the liquid has evaporated, you can add a little hot broth or water.
The meatball soup is ready to be thickened and for this purpose mix the yoghurt and the yolks. Temper the mixture by adding some of the broth from the soup.
Add the thickener and turn off the stove. Serve it warm, seasoned with black pepper and lemon juice.
Garnish with fresh coriander.