4 tbsp. butter
3 onions, chopped
6 slices white bread
1 c. light cream
1 1/2 lb. beef, ground
1/2 lb. veal, ground
1/2 lb. pork, ground
4 anchovy fillets
3 eggs
2 tsp. salt
1 tsp. pepper
1/2 c. ice water
3 c. boiling water
1/4 tsp. marjoram
3 sprigs parsley
3 stalks celery
2 tbsp. flour
2 tbsp. lemon juice
1/4 c. capers, drained

Melt 2 tablespoons of the butter in a skillet and add the onions. Saute for 10 minutes, stirring occasionally. Soak the bread in cream for 10 minutes. Press the excess liquid from it. Grind the bread with the sauteed onions, ground beef, veal and pork and the anchovies in a food chopper. Add the eggs, 1 teaspoon of the salt, 1/2 teaspoon of the pepper and the ice water. Mix together and shape into 2 inch balls. Combine in a deep saucepan the boiling water, remaining salt and pepper, marjoram, parsley and celery. Drop the meat balls into it and boil for 20 minutes.

Melt the remaining butter in a saucepan. Add the flour and mix to smooth paste. Strain the liquid in which the meat balls were cooked, and add, stirring constantly until the boiling point is reached. Cook over low heat for 5 minutes. Add the lemon juice and capers and stir well. Place the meat balls on a platter and pour the sauce over them.