Textured soy meatballs (grandma's recipe)

Put the texturized soybeans in a bowl with hot water and spice it (soy sauce, oregano, salt, garlic, black pepper, parsley). Let it stand. The longer the better, so that the texturized soybeans get more flavor.

Cut 1 carrot, 1 green bell pepper, 1/4 onion and two garlic in small pieces. Put them in a frying pan with oil and fry over low heat.

When the vegetables are soft add a glass of water and add a crushed tomato. Add salt, black pepper, coloring or turmeric, parsley, oregano, 1-2 bay leaves and 2-3 cloves. Mix well and let it heat until the sauce has the texture we are looking for.

Once the soy has been hydrated we strain it. And we throw it into a container to grind it.

Once crushed, we prepare a plate where we pour flour (the type you want). Take the crushed soybeans and make small balls (that are well stuck, not too big because if not they break) and pass them through the plate of flour.

Prepare a frying pan with a little oil to fry them over low heat.

Once the meatballs are fried, add them to the pan with the sauce and let them rest over low heat (be careful to add a little more water in case you want the sauce to be more liquid, but be careful because the balls could break).

Once ready, serve and enjoy!