Spicy tomato soup with meatballs

Ingredients:

• 1 onion, cut in half
• 600 g lean ground beef
• 4 tsp ground cinnamon
• 1 tsp ground cumin
• 1 teaspoon ground allspice
• 3 tablespoons extra-virgin olive oil
• 1 lemon, cut in half
• 3 carrots, diced
• 1 can (800 g) of canned chopped tomatoes
• 1 liter of lightly salted chicken broth
• 1 package (280 g) of frozen cooked rice

Preparation:

1. Grate half an onion into a medium bowl, collecting any juices. Add the ground beef, 2 teaspoons cinnamon, cumin, allspice, and 3/4 teaspoon each salt and black pepper; mix well. Form into 24 meatballs (about 1 tablespoon each).
2. In a large Dutch oven or other heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown, about 6 minutes. Transfer the meatballs to a plate. Wipe the pan dry with a paper towel.
3. Dice the remaining onion half. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the onion and carrot and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons of cinnamon and cook, stirring to coat, for 1 minute.
4. Add the tomatoes, chicken broth, rice, and meatballs to the pot. Bring to a boil, then reduce the heat and simmer until the meatballs are cooked through and the soup has thickened, 8-10 minutes. Remove from the heat and stir in the lemon juice, salt, and pepper to taste. Ladle the soup into bowls. Serve with lemon wedges.