Small veal meatballs cooked with sliced carrots, chopped onion and celery with the juice of two fresh lemons.

Meatballs with Vegetables

1 large egg, beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 pound ground veal
1 slice white bread
1/4 cup milk
1 tablespoon olive oil
2 teaspoons butter
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 cup diced celery
1 cup chicken broth
2 lemons, juiced

1. Mix the egg, Parmesan, parsley, salt, pepper and nutmeg together with the ground veal.
2. Soak bread in milk; add the moistened bread to the meat mixture after squeezing out the excess milk. Roll into small balls and put in a cool place to rest.
3. Heat the oil and butter and stir in the carrots, onion and celery. Add a little stock from time to time to prevent them browning. When the vegetables are soft add the meatballs and cook gently until they are golden brown. Add the lemon juice, simmer for a few minutes then serve.

Makes 4 servings.