For the meatballs, put all ingredients in a large enough bowl and mix well. Stand for 30 minutes. Then form small balls.
For the broth, heat the oil in a bowl and sauté the garlic and onion. Mix the yogurt and spices in a suitable bowl and place in the bowl, simmering gently for 10 minutes. Add the water and let it boil briefly.
Form the meatballs in the Reindl and simmer on low heat for 20 to 25 min.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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