Fry the vegetables lightly in the butter. Add 6 cups water, salt, and rice. Cook until they are done.

Mix bread, beef, egg well, and roll into small balls. Drop into the simmering soup and cook till done (20-25 mins).

In a small frying pan, melt 1 tablespoon of butter. Add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.

In a large bowl, combine the onions, mashed potato, bread-crumbs, meat, cream, salt, egg and dill. Beat with a wooden spoon until all the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 2-4 cm in diameter.

Arrange the meat-balls in one layer on a baking sheet or a flat tray, cover them with plastic wrapping and chill for at least 1 hour before cooking.

Over a high heat, melt the 1 tablespoon butter and 2 tablespoons of oil in a heavy skillet. Add meat¬balls, 5 to 8 at a time. Reduce the heat to moderate and fry the balls on all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 to 10 minutes the meat-balls should be brown outside and show no trace of pink inside

Transfer each finished batch to a casserole or baking dish and keep warm in a 200°F (95°C) oven.

Souse:

Remove your pan juice from the heat, pour off all but a thin film of fat from the pan, and stir in 1 tablespoon of flour. Quickly stir in 1/2 cup of cream, scraping up any browned bits clinging to the pan. Boil the sauce over a moderate heat for 2 to 3 minutes, stirring constantly, until it is thick and smooth.

Pour over the meat-balls and serve.