Az der mogn iz leydik, iz der moyekh oykhet leydik
Galvin and Tamarkin, p.313
  • 1 1/2 pounds ground chicken, turkey, or beef
  • 1/2 cup matzo meal or bread crumbs 
  • 2 eggs 
  • 3 onions
  • 4 carrots, peeled
  • 1 peeled parsley root
  • 3 celery stalks
  • 1 can of tomato paste
  • parsley, dill, spices, bay leaves, salt, sugar, and  pepper  to taste
Sauté 2 sliced onions. Add half of sautéed onions, egg, 2 shredded carrots, matzo meal or bread crumbs, salt, pepper, chopped parsley and dill to the ground meet and mix. Wet your hands and form small  meatballs. Boil water with the rest of sautéed onions. Drop in meatballs; add carrots, parsley root, celery, tomato paste, herbs, bay leaves, and other spices. Cover pan and simmer on low heat for 2 hours or until cooked and tender. 
Background: Oranges by Alexander Vaisman
© Shura Vaisman, 1997
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Family Recipes  -  Shtetl kitchen
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