Make the Meatballs

1. In a large mixing bowl, combine ground turkey, rice, parsley, dill, egg, salt, and pepper.
2. Mix until well incorporated and slightly sticky.
3. Wet your hands to prevent sticking, and shape the mixture into small 1-inch meatballs. Place them on a tray and refrigerate.

2. Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add carrots, parsley root, bell pepper, onion, and celery root. Season with a pinch of salt.
3. Cook, stirring frequently, until onions are translucent (about 5 minutes).

3. Prepare the Broth

1. Pour chicken broth into the pot, stirring to combine with the sautéed vegetables.
2. Dissolve the tomato paste into the broth using a spoon.
3. Add dry lovage, bay leaves, and black pepper. Bring the soup to a steady simmer.

4. Cook the Meatballs

1. Gently drop the meatballs into the simmering broth.
2. Stir occasionally to prevent sticking. Cover the pot and reduce heat to low.
3. Cook for about 30 minutes, until the meatballs are tender and the rice inside is fully cooked.

5. Add the Finishing Touches

1. Stir in the lemon juice and fresh parsley. Adjust the seasoning with more salt, pepper, or lemon juice as needed.
2. Remove bay leaves before serving.

6. Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with a dollop of sour cream and sliced green chili peppers for an optional spicy kick.