Roll the resulting small balls in the flour. In a pot with boiling homemade meat broth (or water), add the parsley roots and black pepper grains that you've tied with gauze.
Pour the balls carefully in it and add the finely chopped and sauteed carrot, pepper, the rest of the onions and salt to taste.
Boil on high heat about 10 min., then lower the heat and add the rice, finely chopped potatoes, and grated tomatoes (or tomato salsa).
Take the gauze with the spices out. If you feel that the liquid isn't enough , you can add a little more hot broth or water.
Let the soup boil 20 min., then add the boiled thickening agent. For it, mix together the yoghurt, flour and egg, while beating well. After it heats up, pour in part of the broth of the soup to even out the temperature. Add the thickening agent and sprinkle with black pepper and finely chopped fresh parsley.
Serve with freshly squeezed lemon juice.
Notes: When boiling pork meat, I always set aside part of the broth from the meatball soup. The taste is more full, especially useful in children's cuisine as well.