How to cook
Clean a small onion head and cut it very finely. Put the rice to boil with 1 cup water, then strain and leave it to cool. In a bowl, put the mince with all of the spices, add the egg yolk, onions and rice. Knead the mince well and form meatballs.
Pour 6 1/5 cups (1.5 L) of water in a pot, bring it to a boil and dissolve a cube of beef broth in it. Roll each meatball in flour and shake off the excess. Put the meatballs in the boiling broth and cook 15 min., then remove from the stove.
Put the butter in a pot, heat it and add the flour, braise and pour in broth from the meatballs while stirring nonstop. In a bowl, beat the yolk with the 2 eggs, add the milk, yoghurt, salt, black pepper and thyme.
While stirring nonstop, pour in a bit of the broth at a time into the milk mixture to equalize the temperature and then carefully pour into the pot.
Add the meatballs to the resulting sauce, taste it and decide whether you need to add more salt and black pepper. Cook 10 min. while stirring so it doesn't stick to the bottom and remove from the stove. Optionally, serve with fresh parsley.