Corn Gluten Balls Mexicali

1 1/4 kilos ground gluten
2 raw eggs
4 tablespoons chopped pepper
4 tablespoons chopped onions
2 cans tomato sauce
1 1/2 cups water
1 1/4 teaspoons chili powder
2 cans whole kernel corn
Cracker crumbs-as needed
Salt
1 1/2 teaspoons vetsin


Mix the ground gluten, salt, vetsin, eggs and cracker crumbs and make into small balls. Fry and set aside. Saute the onions and pepper, add the tomato sauce, water and chili powder. Let boil, season with salt and vetsin. Add the balls and corn. Let simmer. Keep in the oven to keep warm. Makes 12-14 servings.