Meatball soup

Ingredients for 4 servings:

• 500 g minced meat
• ½ cup basmati
• 1 egg(s)
• 3 tbsp savory
• 1 large carrot(s)
• 2 potatoes
• 1 large onion(s)
• 1 cup of natural yogurt
• 1 cube of stock
• some flour
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the egg. Mix the ground meat with the egg white, rice, and about 1 tablespoon of savory, and season generously with salt and pepper. Form small balls from the meat mixture and coat in flour. Finely chop the onion and fry in hot oil. Dice the potatoes and carrots and add to the onions. Fry briefly. Deglaze with 2 liters of water, bring to a boil, and simmer until the potatoes are tender. Add 1 stock cube or granulated stock, if desired, and 1-2 tablespoons of savory. Add the meatballs to the soup and cook over medium heat. They’re actually done when they float to the surface, but the rice in them will take a few minutes longer (basmati rice cooks faster than regular rice). Finally, mix the egg yolk with the yogurt, remove the pot from the heat, and whisk the mixture into the soup. The soup shouldn’t boil any further, as otherwise the yogurt will curdle. Season with salt and pepper and serve immediately.