380 calories; 14 g total fat; 5 g saturated fat; 91 mg cholesterol; 829 mg sodium; 34 g carbohydrate; 6 g fiber; 31 g protein
In a large bowl, combine the ground meat, rice, salt, pepper, and cumin. Form into 1-inch balls and set aside.
In a 6-quart pot, heat oil over medium heat. Add onion and saute until translucent, about 3 minutes. Add garlic and continue to cook until fragrant, about 30 seconds.
Add 1 ½ cups water, 1 cup sliced carrots, tomato paste, ketchup and tomatoes with juice.
Season with salt and pepper and simmer for 10 minutes.
Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons.
Add the cabbage to the soup and stir to incorporate.
Add the bay leaf and simmer over medium-high heat for 10 minutes (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency, if needed. Add the meatballs and simmer for 25 minutes. Add the lemon juice 10 minutes before serving.