Start with the meatballs. Squeeze as much water as possible from the cabbage and chop it extra fine. Mix the turkey and breadcrumbs in a bowl then sprinkle the Worchestershire sauce of the miture. You can also season the meatballs with garlic or other herbs if desired. Mix in the finely chopped spinach and let the mixture sit in the fridge for at least 15 minutes to firm up.

While the meat firms up, shred the cabbage and dice the onions. In a large pot or dutch oven, heat the olive oil then cook the onions until they are softened and translucent. Add the beef stock, rice, and tomato juice to the pot and start that heating up. Mix in half of your spices as it's heating, saving the other half to adjust the broth when it's heated up.

Preheat oven to 400F.While the broth is heating, make small (about one inch) meatballs and put them on a cookie sheet in baking dish. Put them in the hot oven to brown lightly and cook at least partially.

When the meatballs are in the oven, the broth should be lightly boiling. Turn the heat up a bit and add the chopped cabbage. Taste the broth and adjust the seasonings with the 2nd half of the spices as desired.

The meatballs should take about 15 minutes or so to lightly brown and firm up. When they're ready, carefully scoop them off the baking dish and drop them in the soup.

All the soup to simmer at least another 30 minutes, longer is usually better. Whe the cabbage is tender, the soup is done.

Serve with slices of warm, crusty bread and enjoy!.