Using a food processor, mince the parsley, cilantro, and onion.

In a mixing bowl, combine the meat and herb mixture and season with salt. Form into golf ball-size meatballs.

In a large pot over medium flame, heat the oil and sauté the tomato paste for two minutes, until the oil turns an orange-red color. Add vegetables and cover by two inches with water. Bring to a boil.

Reduce heat to medium-low and add meatballs. Simmer for one hour, covered.

Serve hot with a side of rice.