Combine ground beef, rice, paprika, and dried savory in a bowl.

Season the meat mixture with salt and pepper to taste.

Mix the ingredients lightly but thoroughly.

Form the mixture into 1-inch meatballs.

Roll the meatballs in flour to coat them.

In a large kettle, combine water, beef bouillon cubes, salt, pepper, sliced green onions, chopped green bell pepper, sliced carrots, and chopped tomatoes.

Cover the kettle and bring the mixture to a boil.

Reduce heat to low and simmer for 30 minutes.

Add the meatballs to the simmering soup.

Cover the kettle and bring the soup back to a boil.

Reduce heat again and simmer for another 20 minutes.

Add the split yellow chile to the soup.

Simmer uncovered for 40 minutes, or until the rice is fully cooked.

Add the minced parsley during the last 5 minutes of cooking time.

Adjust the seasoning with salt and pepper to taste.

Just before serving, beat the egg with lemon juice in a small bowl.

Stir in 1-2 tablespoons of hot soup into the egg/lemon mixture to temper it.

Pour the egg/lemon mixture into the soup.

Heat and stir until the soup slightly thickens, but do not allow it to boil.