In a bowl, combine the ground turkey, rice, parsley, dill, egg, salt and pepper. Mix until everything is well combined and the meat becomes slightly tacky. Wet your hands with a small amount of water to prevent sticking and form the mixture into small meatballs, around 1-inch in diameter (I recommend using a small, 1 tablespoon-sized cookie scoop to do this). Place the meatballs onto a sheet pan lined with parchment paper, cover and refrigerate until ready to cook.

Preheat a 5-quart sauce pan or pot over medium heat. Add the olive oil and heat it until shimmering. Add the carrot, parsnip, bell pepper, onion, and celery root, season with a pinch of salt and cook, stirring, until the onion is translucent, around 5 minutes. Add the chicken broth, stir to combine, raise the heat to medium-high and bring the soup to a steady simmer. Add the tomato paste to a ladle and gradually mix it into the hot broth with a spoon. Add the dry lovage, bay leaves, and black pepper.

Carefully add the meatballs to the soup, stir to prevent them from sticking, bring the liquid to a simmer, cover the pot with a lid, reduce the heat to low and cook until the meatballs are tender and the rice is fully cooked, around 30 minutes. Add the lemon juice and fresh parsley and stir to incorporate. Taste the soup for seasoning and adjust with salt, pepper and lemon juice as desired.

Ladle the soup into individual bowls, garnish with a dollop of sour cream and serve with chile peppers, if desired.