Prepare The Meatballs:
NOTE: You may prepare the meatballs ahead of time and keep them in the fridge for up to 3 days until you are ready to make the soup.
Add all of the ingredients for the meatballs in a mixing bowl and knead to combine thoroughly.
Shape into 12, round meatballs. About 60 grams each. Place on a dish and refrigerate for at least 1 hour to get firm.
Prepare The Soup:
Heat 5 tablespoons extra virgin olive oil in a large cooking pot over high heat.
Add the diced tomatoes and the garlic.
Cook for 2 minutes.
Add the tomato paste and tomato sauce. Season with salt. Cook for 2 minutes more stirring with a wooden spoon.
Pour in the hot water or stock. Add the bay leaf and bring to a hard boil.
Add the meatballs in one at a time. Dip them in with a spoon and wait 30 seconds before adding the next meatball for the temperature to rise to a boil again.
Cook over medium heat for 20 minutes leaving the lid of the cooking pot slightly open on the side.
Add the shredded cabbage, the celery, and the bell pepper. Continue cooking for 10 minutes.
Add the rice and remaining 5 tablespoons of olive oil and cook for 20-25 minutes or until the rice is cooked.
Add the parsley, dill, and lemon juice. Cook for a minute and then turn the heat off.
Let the soup sit for 30 minutes on the warm stove to thicken. If you leave it for up to 1 hour it will get even better.
Serve with extra lemon squeezed on top, freshly ground pepper, or even cayenne pepper.
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