The turkey necks are cut into smaller pieces and boiled in a soup pot for about 30 minutes.
Finely chop the onion, cut the carrot into rounds, cut the kapia pepper and parsnip into cubes, and slice the celery and put them in a little olive oil, together with the rice.
Add the hardened vegetables to the soup pot and let it boil over the right heat.
Add diced potatoes and spices.
When everything is almost cooked, add the diced zucchini and the thin broth with water.
Mix an egg and put with a fork will form "fringes".
At the end add the finely chopped parsley.