Albondingas Soup

1 lb. ground beef
¼ cup seasoned dry bread crumbs
2 tbsp. minced onion
2 tbsp. water
1 egg
½ tsp. salt
¾ tsp. Tabasco® pepper sauce
1 large green pepper
2 tbsp. olive oil
1 medium onion, chopped
1 garlic, minced
4 cups beef broth
1 16oz. can tomatoes, undrained
¼ tsp. saffron

In medium bowl, combine beef, crumbs, minced onion, water, egg, salt and ¼ tsp.
of Tabasco®; mix well. Shape into 1” balls. Cover; refrigerate.
Coarsely chopped enough green pepper to yield ½ cup; cut remainder into
thin strips for garnish.

In large saucepot, heat oil; cook chopped pepper, chopped onion and garlic
3 minutes or until tender. Stir in broth, tomatoes, saffron and remaining
Tabasco®. Bring to a boil, reduce heat and simmer uncovered 30 minutes;
stir occasionally. Add meatballs, simmer covered 20 minutes longer or until
meatballs are cooked.

Garnish with green pepper strips.