Put a dollop of chopped onion in meat, add chopped greens, egg whites, salt and pepper. Divide prepared mass into small dumplings and cover them in a part of flour.

Cook the dumplings in 0,75 liter of boiling salted water with adding onion and parsley for 10 minutes. Add rice to the soup and cook until done.

Cool the stock, mix with yogurt, the remaining flour and yolks. Pour the mixture in the soup and cook for additional some minutes. Pepper and dress with butter.