If using the dried herb blend, add herbs to a bowl and cover with enough water to cover the herbs and soak for about 20 minutes.
Next, par-cook the lentils and rice in 2 cups of water for about ten minutes until the lentils are just tender. Once done, remove and drain.
In another large bowl, add the beef, grated onion, dehydrated herbs (or chopped fresh herbs if using), egg, rice, split peas and spices. Mix thoroughly until well blended, then cover with plastic wrap and place in refrigerator to marinate for at least 20 minutes.
Form mixture into large meatballs, it will make about 8 very large meatballs.
In a large pot or dutch oven over medium heat, drizzle olive oil and add sliced onion and saute until translucent and softened but not browned, about 5-7 minutes.
Add garlic and saute for another minute, then add the turmeric and tomato paste and stir everything together for another minute.
Pour in chicken stock and gently add the meatballs. Cover the pot and cook for about 45 minutes, turning them about halfway through until meatballs are cooked all the way through.
Once done, serve meatballs in shallow bowls and ladle broth with onions around. Garnish with fresh parsley and serve.