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Heat Oil In Large Heavy-Bottomed Pot (5-Qt) Over Medium Heat. Add Onion And Cook Until Tender, About 5 Minutes. Add The Garlic And Cook A Minute More. Add Broth Mixture And Tomato Sauce. Bring To Boil And Reduce Heat To Simmer. Add Carrots And String Beans. 2 Prepare The Meatballs. Mix Rice Into Meat, Adding Mint Leaves And Parsley, Salt And Pepper. Mix In Raw Egg. Form Mixture Into 1-Inch Meatballs. Add The Meatballs To The Simmering Soup, One At A Time. Cover And Let Simmer For 1/2 Hour. Add The Peas Towards The End Of The 1/2 Hour. Add A Few Pinches Of Oregano And Sprinkle With Salt And Pepper, And A Dash Of Cayenne, To Taste. Garnish With Chopped Fresh Cilantro.
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