In a large bowl, combine 300 g beef minced, 1 medium onion (finely chopped), 1 egg, and 3 tbsp rice.

Season the mixture with salt and pepper.

Form small meatballs, approximately walnut-sized, and set aside.

Dice 2 carrots, 1 potato, 1 small zucchini, 1 onion, and 1 celery stalk.

In a large pot, heat 2 tbsp sunflower oil over medium heat.

Add the diced vegetables and sauté for 5–7 min until they begin to soften.

Pour in 1½ liters water into the pot and bring to a boil.

Carefully add the prepared meatballs to the boiling soup.

Reduce the heat and let the soup simmer for 30 min until the meatballs and vegetables are fully cooked.

In a small bowl, whisk together 1 egg yolk and 3 tbsp yoghurt.

Slowly temper the mixture by adding a few spoonfuls of hot soup, whisking continuously.

Stir the warmed liaison back into the soup.

Stir in freshly chopped parsley.

Adjust the seasoning with additional salt and pepper if needed.

Serve the soup hot and enjoy the rich, comforting flavors!