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Mix everything down to the corn oil together and roll into balls 2 inches in diameter. Refrigerate for 1 hour. Heat oil soup pot, add onions and turmeric and fry for 5 minutes. Add tomatoes and salt and fry for 2 more minutes. Add water and bring to a boil. Add balls to the broth carefully. Cover the pan and cook over moderate heat without stirring for 45 minutes. Add peas and cook for 10 minutes. The meatballs will expand to double in size
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