Heat oil over medium heat in large Dutch oven or soup pot.

While heating, chop onion and carrot then add to pot and sauté, stirring occasionally until begins to caramelize, about 7 minutes.

while onion and carrot are cooking prepare cabbage, poblano and garlic, then add to pot and sauté another 5 minutes.

Stir in parsley, basil, salt, white pepper and oregano.

Stir in bay leaves, tomatoes, broth and water. Turn heat to high and bring to a boil.

Chop zucchini while waiting.

Once boiling add rice and reduce to a simmer.

While simmering, add all meatball ingredients to a large bowl and use clean hands or a fork to mix together until completely combined.

Form into walnut-sized balls and drop into soup one at a time as you are making them. (Use a small scoop if you have one)

Once all meatballs are added, return to a simmer then cover and continue to simmer for 55 minutes.

Check rice, should be close to being done.

Add zucchini and peas, recover and simmer for another 15 minutes.

Check to see if rice and vegetables are done. Stir lightly before serving.