How to cook
Mix the finely chopped onion well with the mince, ground black pepper, finely chopped parsley and a third of the rice. Form meatballs from the mixture, small if preferred.
Put water into a suitable container and once it comes to a boil, salt it, add the vegetable oil and put the meatballs in. Sauté the remainder of the chopped onions, grated carrot, celery and parsley roots in the butter, season with a little nutmeg and savory and add them to the meat.
After about 20 minutes, add the remaining rice and grated tomatoes. Thicken the finished soup with an egg and yoghurt. Before serving, sprinkle it with chopped parsley.