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

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