1 lb. lean ground beef
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.