Adapted from Cook, Pray, Eat Kosher
The Essential Kosher Cookbook for the Jewish Soul
By Mia Adler-Ozair, Feldheim Publishers
2 pounds lean ground beef
1 bunch parsley (approximately 1 cup, rinsed well), finely chopped
1 onion, chopped
2 tablespoons salt, or to taste
2 tablespoons fresh black pepper, or to taste
1 tablespoon grapeseed oil
3 cups water
1-1/2 teaspoons dry chicken soup mix
1 teaspoon salt
1/4 teaspoon pepper, or to taste
Turmeric to color light yellow
1/8 teaspoon curry
2 bay leaves
1 large bag (16 ounces) frozen green peas
Combine ingredients for meatballs in large bowl and set aside to rest for 15 minutes. Form meatballs.
Except for peas, combine sauce ingredients, bring to boil; add meatballs and cook covered for 25 minutes on medium heat, stirring gently once or twice during this time.
Add frozen peas to pot.
Continue to cook 20 to 30 minutes on medium heat, stirring occasionally.
Serve with white rice.
Makes 6 - 8 servings