Finely slice: 1 onion, the parsley, the parsnip and the carrots and put them in the water. Add the beef (or veal) meat.
In the mean time soak the bread in water then squeeze it. Mash the bread with a fork.
Mix the ground meat with the other finely chopped onion, the mashed bread and the rice, and season with salt and ground black pepper. For a more tender meat composition add 2-3 tablespoons of water.
Make small meat balls rolling them with wet hands.
When the vegetables become tender put the meat balls in the boiling water. Reduce heat and simmer for 30-40 minutes.
When the soup is almost done the meatballs are coming to the surface as the soup simmers.
Add the tomato paste and stir.
Finely chop the lovage and add it to the soup, and then season with salt and vinegar. If you do not have lovage, you can use fresh parsley leaves instead.
The soup is delicious served with a bit of sour cream, and a hot pepper on the side.
Notes
Ideal serving with sour cream and chili pepper. I guarantee you will like it!