2 teaspoons olive oil, divided

¼ cup chopped onion

6–8 leftover uncooked Caribbean-Meatballs (page 182)

4 cups beef broth or 2 bouillon cubes and 4 cups water

1 tomato, sliced

1 cup drained canned green beans

• Heat 1 teaspoon of the olive oil in a medium-sized saucepan on medium to medium-low heat. Add the onion and cook until tender.

• Heat the remaining 1 teaspoon of olive oil and add the meatballs. Cook on medium-low heat for 6 to 8 minutes, turning occasionally, until the meatballs are cooked. Use a slotted spoon to remove the meatballs. Clean out the saucepan.

• Add the beef broth and sliced tomato to the saucepan and bring to a boil. Return the onion and meatballs to the pan. Add the green beans and stir to mix. Simmer for 2 to 3 minutes, and serve hot.