Fill large stock pot with 4 cans of Beef Broth 2 bay leaves and 2 cups water over med/low heat

Cut 4 carrots width wise into 1/4 inch disks and place into broth

Cut 4 stalk of celery width wise into 1/4 inch "c" shaped disks and place into broth

Add 1/2 cup rice in a seperate frying pan with vegetable oil over med heat until lightly browned, once browned add to broth

Coarsely shred 1 carrot and add to the ground beef along with the remaining 1 cup white rice, chopped onion,oregano,cumin,salt,ground black pepper,thyme,garlic powder,1/4 cup tomato sauce,and egg

Mix meat mixture thoroughly and break apart to form meatballs. two and a half inch size meatballs (should make apoximatly 16)

Enjoy the soup. You should let the soup cool down a little before your first bite