1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
3 eggs
2 1/2 teaspoons olive oil
1 ½ egg yolk, egg white
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Combine the sliced celery, onion and green peppers, oats, parsley, garlic, eggs, oil and yolk in a bowl about 3 minutes, using hands to make sure everything is until just combined. Mix well. Chill in refrigerator, pat dry, and shape into 1-inch balls. Fill balls with bread dough if necessary.
Heat charcoal in a large saucepan over high heat. Add celery mixture, water and celery mixture, paprika and lemon juice; stir gently. Bring to a boil. Reduce heat to medium, and add eggs and 1 teaspoon olive oil. Bring mixture to a simmer, then remove from heat. Stir in cornstarch. Blend with lemon juice, cornstarch mixture, lemon juice and Worcestershire sauce. Return mixture to a boiling. Cover, and simmer about 5 minutes, stirring occasionally.
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