Recipe: Sup Merah (Red soup)

To satisfy my readers who have been asking for my original and/or improved recipes, I have decided to post some recipes in this blog.
Oh by the way, I NEVER measure, so adjust the seasonings to your own taste. :)

Ingredients:
12-oz can of Spam, cut into cube
10-ct Oscar Mayer Wieners, sliced thinly
1 bag of frozen carrots and peas
Chicken meatballs (recipe follows)
14.5-oz can of whole tomatoes, cut into bite size
1/2 cup of ketchup
1 tablespoon of all purpose flour
1 tablespoon of butter (or vegetable oil)
1 teaspoon of nutmeg
4 tablespoons of sugar
Salt and pepper to taste
Water as needed

To make Chicken meatballs:
Add 1 breast of chicken, 1 egg, 1-2 tablespoon of flour, 1/2 tablespoon of corn starch, a pinch of nutmeg, and a pinch of salt and pepper into food processor or a blender. Make sure the consistency of the meat is not too watery. If so, add more flour. If it's too thick, add a little bit of water. The thickness should be similar to a paste.

Directions:
1. Heat the pot in medium high heat. Add the butter and flour to make roux.
2. Once the flour is incorporated with the butter and the color has turned to slightly blond, fill half the pot with water, and let it boils.
3. Add the whole tomatoes, ketchup, nutmeg, sugar, salt, and pepper. Stir and let it boils.
4. Add all the meats together. Lower the heat if necessary. Skim the bubbles off the water. If the water is not enough to cover everything, add more.
5. After the soup boils again, add the vegetables. Stir and keep skimming the impurities.
6. Spoon the chicken meatballs into the boiling soup, one teaspoon at a time. The meatball does not have to be round.
7. Let the soup boiled one more time before tasting. The taste should be a combination of sourness and sweetness. Add more ketchup or sugar if needed.