1 lb. ground beef round
3/4 tsp. salt
3/4 tsp. chili powder (I use 1 tbsp.)
1 sm. onion, grated
1 c. fine dry bread crumbs
1/2 c. pine nuts or 1/2 c. raw rice
1 egg, slightly beaten
2 (10 1/2 oz.) cans condensed consomme
2 cans water
1 bay leaf
1/4 c. dry sherry

Mix together ground round, salt, chili powder, onion, bread crumbs, pine nuts, and eggs. Shape into tiny meatballs about 1 inch in diameter or smaller. Pour consomme, water, and bay leaf into a saucepan; cover and bring to a boil. Add meatballs, a few at a time so that boiling is constant. Reduce heat, cover, and simmer for 30 minutes. Just before serving, remove bay leaf and stir in sherry. 4 to 6 servings.