| 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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