Knead the mince with the rice, savory, ground black pepper and onions and form meatballs.
Pour about 6 1/5 cups (1500 ml) cold water in a pot, to it add the finely chopped carrot and onions, a little salt, black pepper grains and bay leaf.
Once the water comes to a boil, put in the meatballs after rolling them in flour. Boil for about 50 min. Once they're ready, take them out of the pot.
Make the thickening agent from the yoghurt, egg and the juice of 1/2 lemon.
Pour the oil in a separate, deep container. Braise the flour and gradually add the broth from the meatballs to it, while stirring nonstop to obtain a smooth consistency. Then pour in the thickening agent to it.
Leave it as is until it begins to simmer and add the meatballs. Boil with them for a bit and serve with chopped parsley.