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.
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.
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.