Cook the rice in salted water for about 7 minutes or until half done. Drain well.
Grate the carrot and the zucchini. Chop the onion and the bell pepper very finely.
Heat the oil in a large pot. Cook the onion, carrot, zucchini and bell pepper for about 5 minutes, stirring a few times in between. Add the finely chopped tomatoes and the stock bring to a boil and let cook while you form the meatballs.
To make the meatballs mix the ground turkey, rice, breadcrumbs, chopped parsley, egg, sweet paprika, salt and pepper very well. Form about 25-30 meatballs, about the size of a walnut. Wet your hands from time to time when making the meatballs, it works better.
Add the meatballs to the soup (and dried lovage, if using) and let simmer gently for about 12-15 minutes or until done.
Chop the fresh herbs and add them to the soup.
Adjust the taste with salt, pepper and white wine vinegar. Start with 1 teaspoon of the vinegar and add more to taste.