Strawberry Soup with Egg White Balls
For the soup: rinse strawberries, remove stems and cut in half. Set aside 8 strawberry halves for garnishing. Combine the rest with yogurt, milk, honey and lemon juice and puree. Refrigerate.
For the balls: pour water (up to 4 cm) (approximately 1 1/2 inches) in a wide pot, bring to a boil. Beat egg whites with salt and sugar until stiff. With 2 tablespoons, take out egg whites' balls and gently slide into water and cover. Turn off heat and let stand for 3 minutes, turn over egg whites' balls and let stand for 3 more minutes. Pour cold soup into bowls. With a slotted spoon, take out egg white balls and place on top of soup.
Garnish with remaining strawberries and serve.