In a mixing bowl, combine ground beef, bread crumbs, egg, garlic and half a teaspoon salt. Form small meatballs (approximately 25).

Heat oil in a large pot over medium heat. Brown meatballs, about two minutes per side. Remove with a slotted spoon to a plate and set aside.

To the same pot, add onion and sauté until translucent, stirring to pick up the bits from the bottom of the pan. Add rice and mix well. Return the meatballs to the pot, add the peas, chicken broth, and hot water.

Season with turmeric, garlic powder, paprika, and remaining one and a half teaspoons salt. Mix well and bring to a gentle boil. Lower heat to simmer, cover, and cook for 20 minutes.