How to cook
Never get store-bought mince!
It looks a little complex but it really is not.
Mix the mince with the egg white (set aside yolk for later), vinegar, savory, black pepper and salt it.
Chop the onions and carrot finely, braise them in the butter in the pot in which you'll be boiling the soup. Don't waste your time frying in a pan.
Pour in about 6 1/5 cups (1.5 L) water, salt it (can use soup spices). Chop the potatoes into small cubes and add them to the water. While the mixture is heating up to boiling point, start making the meatballs from the mince - a little larger than the largest hazelnuts (that's pretty much the most time-consuming part).
Use a chopping board to arrange the meatballs. And once the water is boiling, drop them in it 1 by 1, and once boiling once again, add the rice.
After about 30 min., the soup will be ready and then it's time to thicken it. To do so, beat an egg yolk, then add the lemon juice to it, remove the soup from the heat, season it with the egg yolk mixture, sprinkle with finely chopped parsley.
Serve and enjoy!