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1. Make a broth from the bones by simmering in salted water for 3 - 4 hours.
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2. Strain, add 2 onions, the carrot, the parsnip, the celery, the parsley and the thyme.
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3. While these are cooking put the minced meat into a bowl, add salt, pepper and 1 grated onion, a handful of bread soaked in milk, the flour, egg and dill.
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4. Mix well, form into small balls, and drop into the boiling soup.
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5. Simmer for another 10 - 15 minutes. Then add the souring agent (see below) and the chopped lovage.
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SOURING AGENT:
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1. Often, particularly during the summer, the Balkan people add a souring agent to soups. This can be citric acid, diluted with a little water, or it can be the juice of unripe green plums, grapes or rhubarb, stewed and sieved. A more complicated method is to allow cabbage and other vegetables to ferment for a short time and then pour off the juice.
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