Mix minced meat, egg, bread crumbs, 1/2 of the crushed garlic, salt, a little pepper, basil and oregano. Partition the resulting mixture at 16 and the portions thereof are formed bead. Meatballs are arranged in a large pot microwave. Quickly replace the lid and cook on full power 3 minutes, then move the meatballs from the center to the edges of the court. Quickly replace the lid and cook on full power 2 minutes (until golden brown). Remove meatballs from the oven and put in bowl. Stir in olive oil container with chopped onion and red pepper, remaining garlic and a little pepper, quickly replace the lid and cook on full power 4 minutes after the first 2 minutes, stirring. Add tomatoes, broth, tomato sauce and meatballs. Quickly replace the lid and cook on full power for 5 minutes, after the first 2 minutes, stirring. Add rice and re-capped and stew for 3 minutes. Reduce the oven on medium power and cook another 20 minutes, stirring occasionally. Finally put peas and sliced ​​olives and cook 3 minutes on full power. The dish is left to mature for 5 minutes, then transfer to a serving. Serve with a green salad. I replaced the canned tomatoes with fresh, peeled and diced. And instead used the milled long grain rice.