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
veal, meatballs, vegetables

2 tablespoons olive oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1 small onion, thinly sliced
2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
2 tablespoons balsamic vinegar
vegetables, glazed, balsamic

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill
winter, vegetables, horseradish