Mix all the meatball ingredients together, then shape into small balls and coat with flour.

Heat 2 tablespoons of oil in a pan, then fry the meatballs on all sides until browned.

Remove the meatballs from the pan and set aside.

Add the remaining oil to a pot over medium heat, then add the onion and sauté until softened.

Add the potatoes and carrots to the onion and stir briefly, then add the tomato paste, 2 1/2 cups water (about 600 ml), a pinch of salt, and the meatballs.

Cover the pot and cook over medium heat for 30 minutes or until the vegetables are tender.