Instructions: In a large mixing bowl, combine ground beef, garlic onion, dry mustard, parsley, oregano, tomato paste milk, bread crumbs, salt and white pepper.

Shape into small meatballs (about 20) and set aside.

In a large stockpot over medium-high heat, bring stock and carrots to a boil. Decrease heat to low and simmer for 10 minutes. Add meatballs to the simmering stock, one at a time and let cook 15 minutes. Add green onions, peas and jalapenos, and simmer 10 more minutes. Ladle into bowls and serve.

Serves 4.

Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. Hes the Cuban-American chef of Manhattans Patria restaurant.

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