Mix together the minced meat, rice, egg, salt, and pepper in a bowl until well combined.
3 Shape the mixture into small meatballs.
4 Once the water is boiling, add a teaspoon of salt and carefully add the meatballs. Boil until they float to the surface.
5 Meanwhile, chop the onion, green pepper, and capia pepper finely.
6 Grate the carrot.
7 In a separate pan, heat a few tablespoons of oil and sauté the onion, peppers, and carrot until they change color.
8 Add the can of tomato juice, season with salt, and cook for another minute.
9 Pour the vegetable mixture into the soup pot.
10 Add the cup of borscht and bring the soup to a boil again.
Garnish with fresh parsley and bay leaves.
Serve hot with sour cream and fresh pepper.
Enjoy your pear soup!
