Pascha Soup

To prepare the meatballs; put low fat ground beaf in a bowl. Add half of the salt and all of the black pepper, then knead. Put the sunflower oil in a deep pot. Add tomato paste to oil and cook for 1 minute. Pour the the hot water onto tomato paste and let it boil. To prepare the dressing; dress the garlic in a big bowl. Pour the yoghurt and flour, then mix with a mixer. Take 3 spoon (for 4 person) from boiling tomato mix, add to dressing and mix very fast while adding. Let the dressing cool and after, add the dressing to the pot slowly and keep mixing. Lastly; add the black pepper, rest of the salt and boiled chickpea. Keep cooking on medium fire. Take pieces from meatball grout as big as hazelnut and roll them between your palms. Put the flour to a plate. Add the little meatballs in it and make sure they are covered with flour. Add the floured meatballs and homemade noodle into soup. Keep cooking until the colour of meatballs is changed and noodle gets softer for about 15 minutes. Serve hot.

Bon Appetite!