The minced meat is mixed with 1 tablespoon of washed rice, a pinch of paprika and 1 tablespoon of water. Mix well and divide into six equal parts.
Balls are formed and pressed into the flour. The onions are cleaned and cut finely and put in boiling water with salt. A few minutes later, add the balls, wash the rice (2 tablespoons) and cut the tomato into small cubes.
Stir the soup and boil at low heat for 25 minutes with the lid slightly opened. Finally, put chopped parsley and butter in.
Remove the soup off the fire. Thicken with the egg. You can sprinkle it with black pepper. Serve with lemon.