1. Bring water to a boil. Add rinsed rice, celery, onion half and bay leaf; reduce heat to medium low.
2. Cut the potatoes into small cubes and add to the water.

3. In a separate bowl, mix ground beef and finely grated garlic, add a little bit of fresh chopped parsley and season with salt and pepper to taste. Mix well. Using your hands, form small meatballs, each about the size of a walnut.
4. Heat 1 tablespoon oil over medium heat and sear the meatballs until browned (about 5 minutes). Add to the soup. (I prefer to sear meatballs in order to get a clearer broth).


5. In a separate skillet, heat 1 tablespoon oil and sauté the remaining chopped onion and carrot for about 5-7 minutes, or until onion mixture becomes soft and translucent. Add to the soup.

6. Season the soup with salt and black pepper to taste. Cook for another 5 minutes.
7. Remove celery, onion half and bay leaf. Turn off the heat. Garnish with fresh herbs (like chopped parsley or dill). Serve hot.