Veal meatballs with lemon sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground veal |
| ½ | cup | Matzo meal |
| 1 | Egg | |
| 2 | Egg whites | |
| ¼ | cup | Water |
| 1 | Onion, grated | |
| 2 | tablespoons | Parsley, minced |
| ½ | teaspoon | Pepper |
| ⅓ | cup | Matzoh meal |
| 6 | tablespoons | Oil |
| 2 | tablespoons | Potato starch |
| 2 | cups | Chicken soup |
| 2 | Egg yolks | |
| 3 | tablespoons | Lemon juice |
| dash | Lemon rind, grated | |
| 1 | tablespoon | Parsley, minced |
Directions
LEMON SAUCE
Meatballs: Blend ½ cup matzo meal, eggs, water, parsley, salt, pepper and meat. Shape into small balls; roll in remaining ⅓ cup matzo meal.
Heat oil; brown meatballs on all sides. Lower heat; cook another 15 minutes.
Lemon Sauce: Slowly stir enough soup into the potato starch to form a paste. Add the rest of the soup; bring to a boil, stirring constantly.
Lower heat; continue stirring until thickened. Remove from heat.
Beat yolks, lemon juice, lemon rind and parsley together. Add a little of hot mixture; stir rapicly. Slowly add the rest of the hot mixture, stirring quickly all the time. Over low heat, stir; cook until thickened again. DO NOT BOIL. Serve over meatballs.
Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@... on Apr 16, 1997