This rustic meatball and rice soup is pure comfort food. The recipe is our adaptation of one from “Aromas of Aleppo” by Poopa Dweck. Made with canned tomatoes, rice and boxed broth, plus a few warming spices, onion and garlic, the soup requires only one refrigerated ingredient: ground beef (ground turkey works well, too). The prep is easy, too. We grate both the onion and garlic so no knifework is required. What’s more, there’s no need to pre-shape or brown the meatballs. As you form them, simply drop them into the simmering broth.