For stuffing: 500g meat, 2-3 onions, an egg white, 0.5 tsp of salt.
For dough: 500g flour, an egg, 1 cup water, 0.5 tsp salt.
Put bones into cold water and simmer for 2 hours. Add peeled whole onion and garlic. When ready, remove the bones, onion and garlic. Put the laurel leaf and salt.
Knead the dough as for noodles, roll into a thin (
Meat mince. Add chopped onion, egg white and salt. Mix well. Divide this stuffing into two parts. From one part make dumplings. From another part make meatballs (size of cherries). At first, put the dumplings into boiling broth. Then put the meatballs, and after few minutes put the noodles.
Before serving, pour the ready soup in kosas (a large bowls