| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Passover, Meats, Sauces | 6 | Servings |
INGREDIENTS
| 2 | lb | Ground veal |
| 1/2 | c | Matzo meal |
| 1 | Egg | |
| 2 | Egg whites | |
| 1/4 | c | Water |
| 1 | Onion, grated | |
| 2 | tb | Parsley, minced |
| 1/2 | ts | Pepper |
| 1/3 | c | Matzoh meal |
| 6 | tb | Oil |
| 2 | tb | Potato starch |
| 2 | c | Chicken soup |
| 2 | Egg yolks | |
| 3 | tb | Lemon juice |
| ds | Lemon rind, grated | |
| 1 | tb | Parsley, minced |
INSTRUCTIONS
LEMON SAUCE Meatballs: Blend 1/2 cup matzo meal, eggs, water, parsley, salt, pepper and meat. Shape into small balls; roll in remaining 1/3 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@aol.com on Apr 16, 1997
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