Spaghetti with vegetarian meat balls

Yield: 6 servings

Measure Ingredient
3 \N Onions -- diced
½ pounds Mushrooms -- sliced
4 tablespoons Olive oil
1 can (#2 1/2) Tomatoes
1 can Tomato paste
½ teaspoon Oregano
2 \N Onions -- chopped
1 \N Celery stalk -- chopped
3 \N Carrots -- grated
6 tablespoons Butter
3 \N Eggs -- beaten
1½ cup Matzo meal
2 cups Cooked green peas
1 teaspoon Salt
¼ teaspoon Pepper
1 pounds Spaghetti -- cooked and
\N \N Drained
\N \N Grated Swiss cheese

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

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