Veal Balls

By Colette Rossant

Published September 20, 1986

Total Time
20 minutes, plus refrigeration
Rating
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Ingredients

Yield:Twenty-four or more veal balls

  • 1 pound cooked breast of veal

  • 1 egg

  • Salt and pepper

  • ¼ teaspoon cumin

  • ¼ teaspoon ground or grated fresh ginger

  • 2 tablespoons chopped parsley

  • 3 tablespoons flour

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 24 milligrams cholesterol; 55 calories; 2 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 62 milligrams sodium; 4 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off all the meat from the bones.

  2. Step 2

    Place the meat in a food processor with the egg, salt, pepper, cumin, ginger and parsley. Process until all the ingredients are very finely ground and mixed.

  3. Step 3

    Remove to a bowl. Add the flour and mix well (you may need an extra tablespoon flour). Make tiny balls the size of an olive. Refrigerate until ready to use in the soup.

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Rebeka

What soup, please!

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