How to cook
Wash the carrots and onions and chop them finely. Saute them in the oil.
Knead the mince with black pepper and savory and form small balls. Pour in about 6 1/5 cups (1.5 L) water to the sauteed veggies.
Add the vegetable broth, season with salt and drop the meatballs in. Boil on low heat.
Shortly before the soup is ready, add the washed rice. Thicken the soup with a heated thickening agent: beat the egg yolk with the yoghurt, add 1-2 ladles of the soup broth to them, heat on the stove (without boiling) and then pour it into the soup.
Add fresh parsley.