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1
For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions.
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2
Form into 1-inch balls and set aside while you make the soup.
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3
For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color.
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4
Add the onions and sweat until translucent.
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5
Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice.
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6
Season with salt and pepper and simmer at a lively bubble for 10 minutes.
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7
Crush the whole tomatoes with a potato masher or fork.
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8
Continue to simmer until the carrots are tender, about 10 more minutes.
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9
Working in batches, transfer the soup to a blender and blend until smooth but not pureed.
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10
Return the soup to the pot.
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11
Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons.
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12
Add the cabbage to the soup and stir to incorporate.
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13
Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size).
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14
Add water to thin the soup to the desired consistency.
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15
Add the meatballs and simmer for 25 minutes.
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16
Add the lemon juice and raisins 10 minutes before serving.
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17
Ladle the soup into bowls and garnish with sour cream and dill.
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18
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
