(Spanish Meatballs)


             1/4   cup                      chicken fat

                2   Tablespoons       potato flour

                4   cups                    water

                3                              fresh mint leaves

                1   thread                 saffron

             1/8   teaspoon             salt

                1   medium              onion, minced

                4   cloves                 garlic

Melt the fat and then brown the flour in it.  Add rest of ingredients and bring to a slow boil in saucepan.  Be sure to stir occasionally.  While it is coming to a boil, make the meatballs.


                1   pound                  ground round steak

                2   large                    eggs, beaten

                2   Tablespoons       corriander seed, ground

                1   Tablespoon         ground fresh black pepper

                1   cup                      matzoh meal

                3   cloves                 garlic, finely chopped

                1   teaspoon             salt

                1   medium              onion, finely diced

Mix all the ingredients well. The meatballs should be around the size of a walnut.  Let slow boil for 10 minutes and then simmer 1/2 hour or until meat is cooked through.

Serve with potatoes; Passover noodles or rice (for Sepharidim).

serves 3-5

                                    Source: It Tastes Too Good to be Kosher (1996)

                                                by Peter A. Weissenstein
                                                 for more information contact him at: