Cut the veal into cubes and put it to come to a boil. Once it does, salt it and when ready, take it out and place in a plate. Strain the broth and let it cool.
Beat the flour well with the yoghurt, 1-2 tablespoons vinegar and 1 teaspoon ground black pepper. Add the eggs one by one while continuously beating. Put the mixture back on the stove and while stirring continuously, slowly add the broth.