Instructions

1. 1
   Combine beef, rice, paprika, and savory.
2. 2
   Season to taste with salt and pepper, and mix lightly but thoroughly.
3. 3
   Form mixture into 1-inch (2.5 cm) balls, then roll in flour.
4. 4
   Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in large pot. Cover, bring to boil, reduce heat, and simmer 30 minutes.
5. 5
   Add meatballs, cover, and bring to boil again. Reduce heat and simmer 20 minutes.
6. 6
   Add chiles and simmer, covered, 40 minutes or until rice is cooked.
7. 7
   Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.
8. 8
   Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.
9. 9
   Heat gently, stirring, until soup is thickened slightly, but do not allow to boil.