Meatball and Sweet Peas (or Zucchini) Stew
 

 
Meatball and Fresh Pea Stew is a very popular dish prepared in France for Passover, and is usually served for lunch on the first day of the holiday. For those which custom don’t allowed kitniyot during Passover, use zucchinis instead of peas, the result is still excellent. 



Serves 6
1 lb (450 g) ground beef
1 onion, chopped or 1 tsp onion powder
1 onion, minced
1 egg
1 small tomato
3 cups (400 g) sweet peas or 2 large zucchinis (or 3 small), washed and cut into
1 inch slices
2 Tbsp matzo meal or bread crumbs
4 Tbsp oil
Salt and pepper
Ground cayenne pepper (optional)

In a big bowl, combine ground beef, chopped onion or onion powder, egg, salt and pepper, cayenne, and matzo meal. Take a small portion of the mixture (enough to form a meatball) in one hand, gently throwing it into the other hand. Repeat the process several times, until meatball is well formed. Reserve, and repeat the process until all meatballs are formed. Sauté sliced onion with oil in a big pan. Add tomato, and sauté on medium heat one more minute. Add 3 cups water. When water comes to a boil, carefully add meatballs. There must be enough water to cover all meatballs. Add peas or zucchinis, salt, and pepper.

Cook covered on medium heat for 20 minutes, then uncover and reduce to low heat until sauce consistency (at least another 40 minutes).

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