Knead the mince with the onions and parsley, add the rice, egg and savory. Put the broth in a pot of boiling water and add in the now-formed meatballs, 1 by 1, rolling them in flour beforehand. Boil until the rice swells.
Heat the butter in a deep pan and put the pre-mixed eggs, yoghurt and flour in it. Stir on low heat until the mixture thickens.
Pour spoonfuls of the broth from the boiling of the meatballs into the sauce and keep stirring. It needs to become thick. Serve the meatballs covered with this sauce and sprinkled with parsley.