Supa Topcheta

Rinse the rice until the water runs clear and drain well. In a bowl, combine the ground meat, rice, 1 egg, half of the finely chopped onion, parsley, savory, salt and black pepper. Mix for 2–3 minutes until the mixture becomes sticky, then shape into cherry-sized meatballs and lightly coat them in flour.

Heat 30 ml of oil in a pot over medium heat. Add the remaining onion along with the finely diced carrot and celery; sauté for 5–6 minutes until the vegetables soften.

Pour in the water or vegetable stock, add the small-diced potato and bring to a boil. Cook for 5 minutes until the potato starts to soften.

Gently drop the meatballs into the boiling stock one by one, reduce the heat to a simmer and cook for 20–25 minutes. Avoid stirring the soup vigorously so the meatballs don't fall apart.

For the light roux, heat the remaining oil in a small skillet, stir in 20 g of flour and the paprika, and warm through for 30 seconds without browning. Add 150 ml of hot stock from the pot, whisk until smooth, then pour the roux back into the soup.

In a separate bowl, whisk 1 egg with the yogurt. Gradually pour in 2–3 ladles of hot stock in a thin stream, whisking constantly so the egg doesn't curdle.

Remove the pot from the heat, pour in the yogurt-egg liaison and warm through for 2–3 minutes without letting it boil. Season with salt and black pepper to taste.

Let the soup rest, covered, for 5 minutes, then ladle into bowls and sprinkle with the remaining parsley.