Unstuffed Hungarian Cabbage Roll Soup

Ingredients

2 Tablespoons Riceland Rice Bran Oil
1 (32-ounce) package Italian style frozen meatballs
1 medium onion, chopped
3 garlic cloves, minced
6 cups coarsely chopped green cabbage
1 (32-ounce) package unsalted beef stock
3 cups spicy V-8 Juice (substitute regular)
6-8 ounces chili sauce
1 1/2 cups thinly sliced carrots
1 (15-ounce) can pinto beans, drained and rinsed
2 dried bay leaves
1 teaspoon kosher salt (or salt substitute)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon Hungarian paprika (substitute smoked paprika)
1 teaspoon red pepper flakes, optional
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 - 1 teaspoon freshly cracked black pepper
2 cups prepared Riceland Long Grain Gold Perfected Rice
1 1/2 Tablespoons apple cider vinegar
Water, if needed
Shaved parmesans and minced parsley as garnish, if desired

Preparation

1. In a large Dutch oven or soup pot, heat Riceland Rice Bran Oil over medium-high heat. Add in frozen meatballs and brown on all sides; remove to a paper-towel lined plate and set aside.
2. Add onion to Dutch oven and saute until softened, about 5-8 minutes. Add in minced garlic and saute until softened.
3. Add chopped cabbage to onion mixture and saute just until slightly softened. Return meatballs to Dutch oven.
4. Pour beef stock, V-8 and chili sauce over it all.
5. Add in all remaining ingredients except rice and vinegar. (The soup may be transferred to a slow cooker at this point, if desired).
6. Cover the soup pot and simmer 25-35 minutes, stirring occasionally. Just before serving stir in cooked rice.
7. If soup is too thick, add in water as needed
8. Remove soup from heat and stir in vinegar. Adjust seasonings.
9. Let the soup rest 10 minutes and remove bay leaves before serving.