Spaghetti with vegetarian meat balls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions -- diced | |
| ½ | pounds | Mushrooms -- sliced |
| 4 | tablespoons | Olive oil |
| 1 | can | (#2 1/2) Tomatoes |
| 1 | can | Tomato paste |
| ½ | teaspoon | Oregano |
| 2 | Onions -- chopped | |
| 1 | Celery stalk -- chopped | |
| 3 | Carrots -- grated | |
| 6 | tablespoons | Butter |
| 3 | Eggs -- beaten | |
| 1½ | cup | Matzo meal |
| 2 | cups | Cooked green peas |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Spaghetti -- cooked and |
| Drained | ||
| Grated Swiss cheese | ||
Directions
Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat 1 hour. Correct seasoning. Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small balls and dip in remaining matzo meal.
Recipe By : Jennie Grossinger - "The Art Of Jewish