Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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
LEMON SAUCE
Preparation
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
