Arganak

Cook broth from chicken with onion and carrot.

Pass the meat (venison) through a meat grinder twice, add partially cooked rice, finely chopped and fried onion in oil, cilantro, salt, and pepper.

Thoroughly mix and form small balls from the minced meat, then boil them in the prepared broth.

In a separate bowl, mash the egg yolks, add lemon juice, and mix well.

Pour the prepared yolks into the soup while stirring, heat without boiling, otherwise the egg yolks will curdle.

Serve the soup sprinkled with parsley.