Put the minced meat in a bowl with the rice, black pepper, savory and knead well. Shape round meatballs of roughly the same size.
Put 12 1/2 cups (3 L) of water in a pot to come to a boil. Pour the olive oil in a pan and heat it up. Clean and chop the onions finely, grate the carrot on a grater.
Put the onions and carrot in the pan and braise 5-6 min. until golden. Once the water reaches boiling point, add the braised onions and carrot and put the meatballs in 1 by 1.
Lower the stove to medium heat and boil until the rice in the meatballs is ready, stirring periodically. Beat the eggs, add the yoghurt and flour, season with salt and black pepper, stir until homogeneous.
Once the meatballs are ready, scoop a ladle of the liquid from their pot, pour it in a thin trickle to the egg mixture and stir energetically.
Stir both liquids until they even out their temperature, then you can add the egg mixture to the pot, stir and boil another 15 min. until the sauce thickens.
Finally, sprinkle the dish with parsley and optionally add a pinch of chili pepper flakes.