Sauté half of the diced onions until soft.
Briefly fry the bell pepper strips and pour in the clear soup. Simmer gently for about 5 minutes. Then add the diced tomatoes and season with salt, pepper and oregano. Simmer for 15 minutes.
Sauté the remaining diced onion until translucent, add the garlic, sauté briefly and let cool.
Mix the minced meat with the onion/garlic mixture, half of the parsley, eggs and breadcrumbs and season heartily with salt, pepper and paprika powder. Form small balls and fry out in oil.
Sprinkle the remaining parsley over the vegetable sauce and bring to the table, arranged with the meatballs.