6 cups beef or chicken broth (or ½ and ½)

2 cups water

2 cups canned crushed tomatoes

1 pound cooked meatballs (Trader Joes are good!)

½ cup uncooked rice (parboiled is good)

2 carrots grated

3 garlic cloves, minced

1 ½ cups thinly sliced cabbage

1 leek stalk carefully cleaned and cut in half then sliced

2/3 green jalapeno minced (but not too fey)

½ teaspoon oregano

2 tablespoons white vinegar

½ cup chopped cilantro

¼ teaspoon cumin

2 tablespoons canola oil

1 teaspoon salt (preferred sea salt or kosher)

Black pepper to season



Heat up oil in big stockpot and sauté garlic, leeks and cabbage and oregano.

Add beef/chicken stock, crushed tomatoes, carrots, vinegar, salt and jalapeno and simmer for 20 minutes. Taste test.

Add rice and water, bring heat up to boil then simmer for 30 minutes. At the 15-minute mark add meatballs. When almost finished add cilantro and cumin.

Serve piping hot!