Remove the center of the garlic, cut the bread into small squares, then in a blender, combine the eggs, garlic, cilantro, milk, bread, a pinch of salt and pepper, and blend.

In a large bowl, place the meat, add the blended mixture, breadcrumbs, salt, and mix until uniform and well combined.

Shape the meatballs, coat them in flour, and fry them in plenty of hot oil over high heat.

Turn them occasionally and brown them, then place them in a strainer and set aside.

Finely chop the onion and carrot, heat a splash of oil in a pot, add the onion and carrot.

Stir, lower the heat, cover, and let them soften, stirring occasionally until the vegetables are tender.

Remove from heat, add the paprika, meatballs, bay leaves, oregano, broth, tomato sauce, stir, and turn the heat to high.

When it starts to boil, lower the heat to almost minimum, cover, and let simmer for 15-20 minutes, stirring occasionally. Meanwhile, if desired, fry some potatoes for garnish.

After 15-20 minutes, add the peas, adjust salt if necessary, simmer for 5 more minutes, and serve.

1. The meatballs can be frozen without the potatoes.
2. You can substitute part of the 28 oz fried tomato with crushed tomatoes for a more acidic taste or with your favorite tomato sauce.