1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
10 saltines, crushed
Optional: Tostadas, shredded cabbage and cilantro
Heat Dutch oven over medium heat; add olive oil. Cook onion, garlic and ½ cup tomato sauce until onion is tender, 3-5 minutes. Add broth and ½ cup tomato sauce; bring to a simmer.
Meanwhile, in a large bowl, combine ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce, mixing lightly but thoroughly. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.