Instructions: Meatballs: Blend 1/2 cup matzo meal, eggs, water, parsley, salt, pepper and meat. Shape into small balls; roll in remaining 1/3 cup matzo meal.

Heat oil; brown meatballs on all sides. Lower heat; cook another 15 minutes.

Lemon Sauce: Slowly stir enough soup into the potato starch to form a paste. Add the rest of the soup; bring to a boil, stirring constantly.

Lower heat; continue stirring until thickened. Remove from heat.

Beat yolks, lemon juice, lemon rind and parsley together. Add a little of hot mixture; stir rapicly. Slowly add the rest of the hot mixture, stirring quickly all the time. Over low heat, stir; cook until thickened again. DO NOT BOIL. Serve over meatballs.

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