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Brown meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.
Saute Veggies: Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes.
Finish soup: Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice.
Simmer: Cover pot, reduce heat and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through.
Taste and serve: Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley. (I enjoy this soup with a few dashes of crushed red pepper flakes on top, too).