Creamy Meatball Soup

In large soup pot, melt butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes until crisp-tender. Add bell peppers and carrots; cook and stir 3-4 minutes longer. Stir in meatballs, tomatoes, beef broth, water, salt, pepper, red pepper flakes and savory. Bring to a simmer; reduce heat and simmer 20 minutes until meatballs are hot and vegetables are tender. In small bowl, beat eggs with lemon juice and cream. Add 1/2 cup hot liquid from the soup to the egg mixture, stirring constantly with wire whisk, then stir into soup. Heat until the soup starts to thicken a bit. Serve immediately topped with Parmesan cheese. Serves 6