With the minced meat, finely chopped 1/2 onion, parsley, egg, black pepper, salt and cooked rice, knead a mixture. Use it to shape meatballs, roll them lightly in flour. In the meat broth, put the parsley and the remaining half of the onion which you've crisped beforehand.
When the broth boils for a bit, drop the meatballs in and cook until the rice becomes tender. Remove the meatballs and strain the broth. Prepare a smooth porridge from the flour, yoghurt and a little broth. Beat the mixture on the fire until it boils. Remove from the heat, season it with lemon and pour it over the meatballs.
Thus prepared, serve the meatballs covered with the grease in which you've fried the grated carrots.