Mix the ground meat with salt and pepper, one egg and one tablespoon of chopped onion. Make into a small meatballs with a full teaspoon of the mixture and roll it in some of the flour.
Stir-fry the meat balls with sunflower oil in a skillet until the outside layer has cooked well - 2 or 3 minutes.
In a large pot sauté the chopped onion, chopped celery, grated carrot, salt and pepper in the sunflower oil until golden.
Add 6 cups of water and bring to a boil.
Once the water comes to a boil add the strained tomatoes and simmer for a half an hour
Then add the potato and meat ball and cook another 45 minutes or until the potatoes are tender, and then add the celery greens and tomato juice. Let it simmer for another 10 minutes.