Ingredients for Veal Meatballs with Braised Vegetables

• 600ml reduced-sodium chicken broth (600ml )

• 80ml matzo meal

• 200g brine-cured green olives (150g medium), pitted

• 2 Knoblauchzehen, gehackt

• 1 großes Ei

• 1/2 Teelöffel Salz

• 1/2 Teelöffel schwarzer Pfeffer

• 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

• 450g ground veal

• 80ml olive oil plus additional for greasing pan

• 2 medium fennel bulbs (sometimes called anise

• 900g total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices

• 450g carrots (6 medium), cut diagonally into 1-inch pieces

• 1 Esslöffel Wasser

• 2 1/4 teaspoons potato starch

• Accompaniment: lemon wedges

Heat 120ml broth until warm, then add matzo meal and soak 10 minutes.

While matzo soaks, chop enough olives to measure 80ml , then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.

Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.

Preheat grill. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.

Grill meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.

While meatballs are grilling, heat 45ml oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.

Return fennel to skillet and add meatballs, remaining 475ml chicken broth, and remaining 1/4 teaspoons each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.

Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

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