In a large mixing bowl, combine ground beef (or pork), chopped herbs, minced garlic, onion, rice, and egg yolk. Knead the mixture with your hands until well-blended, then shape into 12 uniform meatballs. Place the meatballs on a plate and refrigerate for 1 hour to firm up.

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add the diced ripe tomatoes and minced garlic, sautéing for about 2 minutes until they soften. Stir in tomato paste and a pinch of salt, cooking for another 2 minutes.

Pour in 6 cups of hot water or beef stock, and toss in a bay leaf. Increase the heat to high until boiling, then reduce to a simmer.

Using a slotted spoon, gently add the chilled meatballs to the boiling broth. Reduce the heat to low, partially cover the pot, and let the meatballs simmer for about 20 minutes.

Add chopped cabbage, celery, and green bell pepper into the pot, stirring gently to incorporate them into the soup. Cook for another 10 minutes.

Stir in the short-grain rice and an additional 5 tablespoons of olive oil, ensuring it is evenly distributed. Cook for another 20-25 minutes.

Add freshly minced parsley, dill, and a splash of lemon juice to the pot, stirring well. Cook for another minute, allowing the herbs to infuse into the soup. Turn off the heat and let the soup sit for 30 minutes.