Remove most of the seeds from the chiles.

Combine ground beef, rice, paprika, dry savory, salt, and pepper in a bowl.

Mix the ingredients lightly but thoroughly.

Form the mixture into 1-inch meatballs.

Roll the meatballs in flour.

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

Cover the kettle and bring the mixture to a boil.

Reduce heat and simmer for 30 minutes.

Add the meatballs to the kettle, cover, and bring to a boil again.

Reduce heat and simmer for 20 minutes.

Add the chiles to the soup and simmer, covered, for 40 minutes or until the rice is cooked.

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

Taste and adjust the seasoning with salt and pepper as needed.

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

Stir 1 to 2 tablespoons of warm soup into the egg mixture.

Stir the egg mixture into the soup.

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