Instructions: In a medium bowl, combine beef, crumbs, minced onion, water, egg, salt and 1/4 teaspoon Tabasco sauce; mix well. Shape into 1 inch meatballs. Cover and refrigerate.

Coarsely chop enough green pepper to yield 1/2 cup. Cut remainder into strips for garnish.

In large saucepot, heat oil. Cook 1/2 cup chopped green pepper, chopped onion and garlic for 3 minutes or until tender. Stir in broth, tomatoes, saffron and remaining 1/2 teaspoon Tabasco sauce. Bring to a boil, reduce heat, and simmer 20 minutes; stir occasionally.

Add meatballs, simmer, covered, 20 minutes longer or until meatballs are cooked. Ladle into warm bowls and garnish with green pepper strips.

This recipe yields 6 servings.

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