Ciorba de perisoare aka Romanian meatball soup with borscht

This is what I made last night. Half of pot gone just like that. I love this soup so I decided to share however I know that it's so time consuming. Shane and the kids love it and so does everyone else I share it with. My sister in law Noel makes this on a regular basis she says. 

2-3 carrots chopped, (3 medium potatoes cut into small squares,) 3 celery sticks cut up small, 1 onion quartered, 1 bell pepper chopped, salt and pepper to taste, 4-5 beef bouillon cubes. Boil these except the potatoes in a big pot of water. Potatoes go in the pot later. 
While everything is boiling make the meatballs: 
1 lbs or a little more of ground pork
3/4 cup of rice
1 egg
1 slice of break soaked in water and then crumbled over the meat
1 small onion chopped finely
salt and pepper to taste and then mix the above well.
Make little balls and roll in flour and then add to the boiling soup. Make sure the soup is really bubbling so the meatballs don't end up being some rocks. 
I think it takes about 20 minutes for the rice to cook in the meatballs. 
Add potatoes as well and a chopped tomato when you add the meatballs in there. 
When everything is cooked add Bors (I get mine like a powder from Romania) 
You can make the soup sour with lemon juice or sour craut juice (add a lot or else it's not going to be that great; you can of course start with a not so much at first and then keep adding until you like it ) The secret is in the sourness of it. 
It's really good that way,promise. 
At the end I add a beaten egg to the soup and chopped parsley. 
Serve hot with a dollop of sour cream on top. 
Enjoy! And have fun cooking for like 2 hours. OK, maybe less if there are two of you helping chop and making meatballs.