Title: Veal Meatballs with Lemon Sauce
Categories: Passover Meat Sauce
Yield: 6 Servings

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
2	tb	Potato starch
2	c	Chicken soup
2		Egg yolks
3	tb	Lemon juice
	ds	Lemon rind, grated
1	tb	Parsley, minced

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

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