Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.

　　

Ingredients

Makes 4 servings

　　2 1/2 cups reduced-sodium chicken broth (20 fl oz)

　　1/3 cup matzo meal

　　7 oz brine-cured green olives (1 cup medium), pitted

　　2 garlic cloves, chopped

　　1 large egg

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

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

　　1 lb ground veal

　　5 tablespoons olive oil plus additional for greasing pan

　　2 medium fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices

　　1 lb carrots (6 medium), cut diagonally into 1-inch pieces

　　1 tablespoon water

　　2 1/4 teaspoons potato starch

　　Accompaniment: lemon wedges

　　

Step 1

Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.

　　

Step 2

While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.

　　

Step 3

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

　　

Step 4

Preheat broiler. 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.

　　

Step 5

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

　　

Step 6

While meatballs are broiling, heat 3 tablespoons 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.

　　

Step 7

Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.

　　

Step 8

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.