Veal Balls

By Colette Rossant

Total Time
20 minutes, plus refrigeration
Rating
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Ingredients

Yield:Twenty-four or more veal balls
  • 1pound cooked breast of veal
  • 1egg
  • Salt and pepper
  • ¼teaspoon cumin
  • ¼teaspoon ground or grated fresh ginger
  • 2tablespoons chopped parsley
  • 3tablespoons flour
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

55 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 62 milligrams sodium

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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