Remove meat from the bones and place the latter in a soup kettle with water to prepare the broth. Add peeled and chopped onions, carrots, and potatoes, minced garlic and sliced tomatoes. Cook on medium heat until vegetables are tender. To make rice meatballs, put meat through meat-grinder, combine thoroughly with pre-soaked rice, beaten egg, salt, onion and ground black pepper. Form small meatball approximately the size of a whole egg. Add meatballs to soup on low heat and cook about 25 minutes. Rise may also be added to the broth. When ready serve soup, place 6-8 meatballs in each serving bowl, top with garnish with chopped greens.