Classic Bulgarian Meatball Soup (Supa Topcheta)

In a mixing bowl, combine 75 gr Minced meat mixture with 10 gr Rice, 0 head Onions (finely grated), ¹/₄ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tbsp Savory Dried, mixing thoroughly until evenly blended.

Shape the seasoned meat into small hazelnut-sized balls with damp hands and roll them lightly in 10 gr Flour to coat.

Heat ³/₄ tbsp Sunflower oil in a soup pot over medium heat, add ¹/₄ head Onions (finely diced) and 30 gr Carrots (finely diced), and sauté for 4 to 5 minutes until softened.

Pour 400 ml Water into the pot, stir in ¹/₂ tsp Table salt and 50 gr Potatoes (diced into small cubes), and bring to a gentle boil.

Drop the floured meatballs one by one into the gently simmering broth and cook for 15 to 20 minutes until the meat and rice are fully tender.

Add 10 gr Vermicelli, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tbsp Savory Dried to the pot, simmer for 5 minutes until the pasta is cooked, then remove the pot from the heat.

In a bowl, whisk together ¹/₂ piece Eggs size M, 40 gr Cow Yogurt 3.6%, and ¹/₂ tbsp Lemon Juice until smooth, then slowly ladle in two scoops of hot soup broth while whisking continuously to temper the liaison.

Pour the tempered liaison into the warm soup in a thin stream while stirring constantly, stir in 5 gr Parsley (finely chopped), and ladle into bowls to serve.