Melt butter in a large pot over medium heat.

Cook chopped onions in melted butter until softened (about 10 minutes).

Stir in minced garlic and cook for 1 minute.

Add ground beef and cook until browned, breaking up any clumps (10-15 minutes).

Stir in tomato paste, tomato juice, water, and drained, coarsely chopped garbanzo beans.

Season with salt, pepper, dry mustard, chopped fresh dill, chopped fresh cilantro, chili paste, and fresh lemon juice.

Bring the mixture to a boil, then reduce the heat to low.

Simmer uncovered for 30 minutes.

Increase heat and bring to a low boil.

Add fettuccine, reduce heat to medium-low, and cook until the fettuccine is tender (about 10 minutes).

Adjust seasonings with more chile paste, salt, or lemon juice as needed.

If the soup is too thick, thin with a little water.