Ingredients

• Meatballs
• 1 lb. ground beef
• 6 tablespoons rice
• 1 teaspoon paprika
• 1 teaspoon savory
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup flour (plus more if needed)


• Soup
• 6 cups water
• 2 beef bouillon cubes
• 1/2 bunch green onions, sliced
• 1 large green pepper, chopped
• 2 medium carrots, peeled and thinly sliced
• 3 to 4 tomatoes, peeled and chopped
• 2 small yellow chiles, split and seeds removed
• 1/2 bunch parsley, finely chopped
• 1 egg
• juice of 1 lemon

Directions

Meatballs
In a large mixing bowl, add ground beef, rice, paprika, savory, salt and pepper. Mix (using hands is best) until well-combined. Form meat mixture into 1-inch balls and place on a plate or tray. Put flour in a small bowl and roll each meatball in the flour, coating entire surface, returning each meatball to the dish or tray. Set aside.

Soup
In a large soup pot, add water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes. Gently place meatballs into soup broth mixture and bring to a boil again. Reduce heat to low and simmer for another 20 minutes. Add yellow chiles and continue to simmer for another 40 minutes. During last few minutes of cooking time, add chopped parsley and more salt and pepper to taste if needed.

Just before you are ready to serve the soup, beat the egg with the lemon juice in a small bowl. Stir 2 tablespoons of hot soup broth into egg and lemon mixture, then slowly pour it back into soup, stirring constantly. Heat for another 3-5 minutes until soup slightly thickens. Remove the yellow chiles and serve.