Easy Cabbage Meatball Soup

• 500 grams (17.6 ounce) ground beef or pork or half and half
• 80 grams (2.8 ounce) ripe tomato
• 1 egg yolk
• 4 tablespoons extra virgin olive oil
• 1 garlic clove (minced or pressed)
• 50 grams (½ medium-sized) onion (minced)
• 50 grams (4 tablespoons) short-grain rice
• 1½ tablespoons parsley (minced)
• 1½ tablespoons dill (minced)
• ⅔ teaspoon mint (minced)
• 1 teaspoon sweet paprika
• ½ teaspoon thyme
• ⅔ teaspoon salt
• ⅓ teaspoon ground pepper
• 10 tablespoons extra virgin olive oil
• 450 grams (15.8 ounces) ripe tomatoes (chopped/diced)
• 2 garlic cloves (finely chopped)
• 2 teaspoons tomato paste
• 10 tabelspoons tomato sauce ((tomato passata) )
• 8 cups hot water or stock ((either vegetable, beef, or chicken stock))
• 1 bay leaf
• 100 grams (1 small) green bell pepper (diced)
• 70 grams (2.4 ounces) celery stacks including the leaves (chopped)
• 450 grams (15.8 ounces) white cabbage (shredded)
• 100 grams (9 tablespoons) short-grain rice (rinsed)
• 2 tablespoons parsley (minced)
• 1½ tablespoons dill (minced)
• 6 tablespoons lemon juice fresh
• extra lemon to serve with

Directions