All vegetables are finely chopped for soup, and put to boil in a saucepan with 1.5 water (if you do thick add more water) during this time is kneaded mince (with rice, 1 egg yolk salt, savory), and is made of small balls. In a pan with a little olive oil fry the balls until crusted on all sides, and pour into the soup along with the fat. Once the vegetables are almost ready to put savory and vermicelli. When everything is boiled to make soup thickenerta by removing the soup from the heat and mix in a bowl with the egg yolk yogurt with ladle pour a little of the hot soup in soup thickenerta while stirring, then pour the hot soup thickener in soup trickle and stirring. The finished soup sprinkled with chopped parsley.