How to cook
Put the mince in a bowl. Add the egg white, pinch of salt, pinch of black pepper, a little savory, 1 tbsp rice and very finely chopped 1/2 onion head.
Knead, shape small balls and roll them in flour. Put 8 1/3 cups (2 L) of water to boil in a pot, salt and add in the meatballs 1 by 1.
Once everything comes to a boil, add the rest of the finely chopped onion head, 1 diced carrot and the rest of the rice. Once boiling, lower the heat and boil for 30 min.
Beat the yoghurt with the egg yolks and flour. Once the soup is ready, grate the 2nd carrot and braise it in a little oil for 4 min. Take ladles of the hot soup and add it to the thickening agent, while stirring nonstop.
After you've added 4 ladles of the soup, return them back to the main soup, 1 ladle at a time. Once the soup comes to a boil again, remove it from the stove and add the braised carrot, savory and black pepper.
Source: Ralitsa Nikolaeva.