How to make
Cut the meat into small pieces, pour cold water over it and boil it until it softens. Heat the butter and fry the finely chopped onion.
When it softens, add the flour and finely chopped parsley. Dilute with some of the broth and add it to the soup.
Let the soup boil for another 10 minutes, then thicken it with the egg and yogurt. Serve the lamb soup while it's hot.
