• 2 lb Ground veal
• 1/2 cup Matzo meal
• 1 Egg
• 2 Egg whites
• 1/4 cup Water
• 1 Onion, grated
• 2 tbsp Parsley, minced
• 1/2 tsp Pepper
• 1/3 cup Matzah meal
• 6 tbsp Oil

LEMON SAUCE:

• 2 tbsp Potato starch
• 2 cup Chicken soup
• 2 Egg yolks
• 3 tbsp Lemon juice
• dash Lemon rind, grated
• 1 tbsp 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 rapidly. 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.