*Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 8|
|Calories from Fat: 265 (60%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 111.6mg||34 %|
|Sodium 130.7mg||5 %|
|Potassium 525mg||14 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 21.8g|
|Protein 20.4g||29 %|
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Calories per serving: 442
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