Heat olive oil in a large pot and then add and then add onions, carrots, green peppers and saute for 5 minutes, stirring occasionally. Add garlic, and continue to cook until the vegetables are fragrant and soft, another 5-10 minutes.

Add tomatoes, water, and spices. Stir well. Then bring to a simmer and simmer for 2-3 hours, longer if you want.

One hour before you want to eat, add the meatballs and continue to simmer for one more hour. I use my recipe for spinach mozzarella meatloaf to make the meatballs. You can also use pre-made meatballs if you prefer.

To turn my meatloaf recipe into meatballs, mix everything in a large bowl, then form meatballs. Using a small to medium sized melon baller will help make them all a consistent size. Put them on a rack placed on top of a sheet pan and bake them for about 15-20 minutes at 350 F, until they’re browned on all sides and mostly cooked.