Boil the rice until half-cooked - or use rice that's already cooked, if you have leftovers.

Add grated cheese, salt, spices and the egg to the rice, and mix. Shape into balls by hand and set aside or chill in the fridge.

Wash, peel and chop the vegetables. Saute them in a deep pan, add the tomato paste and water, then place the meatballs on top.

Simmer over low heat until fully cooked. Turn off the heat and serve with fresh herbs. Enjoy!