How to make
Grate a carrot and fry it in oil (or olive oil) until it's nicely fried.
Add the chopped onion to stew lightly with the carrot for about 1 minute.
Pour the water into a pot, add the bay leaf, savory herb and salt by taste and bring the soup to a boil.
Form small balls from the minced meat, which you need to have rolled in flour beforehand and add them to the boiling mixture.
Add the pre-washed rice to the meatball soup and boil it for another 15-20 minutes.
Remove the soup from the heat and add the black pepper.
For the thickener, beat in a glass or bowl an egg and a half a cup of yogurt until a you have a smooth mixture. Add a few spoonfuls from the hot soup to the thickener, while stirring at all times, so it doesn't lump up the egg and pour it into the pot.
Your meatball soup is ready!
P.S. Unlike many other dishes, salt is added at the beginning so that the meatballs do not fall apart.
