Makes about 15

1 lb. lean ground beef
1/3 cup fine dry bread crumbs
½ cup sofrito
1 tsp. salt
½ tsp. black pepper
1 large egg, beaten
3 tbsp. hot water
½ bunch of cilantro finely diced
1 quart beef broth
1 tbsp. sofrito (for sauce)
8 oz
tomato sauce
¼ cup olives
1 tsp. capers

Mix the first 8 ingredients together and form balls about 1½ inch in diameter. In a medium caldero, brown the abondigas in a bit of oil.

In a medium bowl mix broth, 1 tbsp. sofrito, tomato sauce, olives, and capers, and stir well. Add this to the caldero with albondigas. Let this simmer, covered, for about 25 minutes until done.

Serve, sprinkled with chopped cilantro, over rice, use leftovers for sandwiches.