To make the meatballs: combine beef, rice, egg and spices in a large mixing bowl. Mix well together. Shape the mixture into 1-tablespoon size balls and place them on a baking sheet or large plate.
In a large soup pot or Dutch oven, heat up oil over medium heat.
Add chopped onion, carrots, celery and bell pepper. Saute for 4 to 5 minutes. Add garlic, oregano and cumin and saute for 2 minutes.
Add ½ cup of stock and deglaze the bottom of the pot, by scraping it with a wooden spoon. You want all cooked on bits of flavor to be in the soup.
Add rest of stock, tomato sauce and diced tomatoes. Stir everything together.
Bring the mixture to a boil.
Drop meatballs into the soup. Turn the heat down to medium-low and simmer the soup for 25 to 30 minutes, until the meatballs are cooked through.
Serve.
Notes
You can use 3 cups of stock and 2 cups of water.
You can use ground turkey instead of beef.
Serve with cooked rice, garlic bread or rolls.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.