• Peel and chop all the vegetables.
• Heat the sunflower oil in a large pot over medium heat and sauté the chopped onion until softened.
• Add the remaining chopped vegetables and sauté for 2-3 minutes.
• Pour in the water, add salt to taste, and stir in the chopped tomatoes.
• Cover the pot and simmer for about 20 minutes, while we prepared the meatballs.

For the meatballs:

• In a large bowl, combine the ground meat, semolina, chopped onion, eggs, and salt. Mix well until fully combined.
• Using your hands, form small, round meatballs.

Add Meatballs to the Soup:

• After the soup has simmered for 20 minutes, reduce the heat to a gentle simmer.
• Carefully add the meatballs to the soup, one at a time.
• Let them cook for about 15 minutes until fully cooked through.

Finishing the Soup:

• In a small bowl, whisk together the egg yolks, sour cream, and chopped tarragon in vinegar.
• Gradually ladle a few tablespoons of hot soup into the mixture to temper it, whisking constantly.
• Slowly stir the tempered mixture back into the soup.
• Add freshly chopped parsley leaves and adjust the seasoning with more salt, if needed.
• Serve hot, optionally accompanied by crusty bread for dipping.