Mince the meat in a meat grinder. Season it with black pepper and salt, add parsley and spearmint. Chop 2-3 onions finely and add to the mixture.
The mixture is thoroughly mixed, add the butter, washed rice, and egg whites. Make balls from the mixture, roll them in flour. Chop the remaining onion and fry it in hot butter. Top with a little salt and pepper.
When the onions soften, sprinkle with a little flour, and then with paprika. Pour in water and when it begins to boil, add the meatballs to the pot. Boil the dish on medium heat until the meatballs soften.
Shortly before the stew is ready, add the tomato paste, diluted with a little water. Thicken the stew with a little yogurt and the egg yolks.