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Ingredients

ground beef: 2 lbs
bread crumbs: 1 cup
eggs: 1
white wine: 1 tsp
onion powder: 1 tsp
ground nutmeg: 1/4 tsp
salt: 1/2 tsp
water: 12 cups
chicken bouillon: 9 cubes
evaporated milk: 12 fl oz
water: 1 1/2 cups
margarine (oleo): 3/4 cup
all-purpose flour (unsifted): 1 1/2 cups
canned sauerkraut: 1 lb

Sauerkraut Meatball Soup

Credit: allrecipes.com

User rating:

  • Prep Time
    20 min
  • Cook Time
    50 min
  • Servings
    8 serving(s)

Tags

No Pork, Dinner

 

  1. In a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt. If you are using white wine also add at this time. Using your hands shape mixture into small balls. Cook in a large skillet over medium heat until brown; set aside.
  2. In a large stock pot bring 3 quarts water and bouillon cubes to a boil.
  3. In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.
  4. Place flour in a medium bowl. Whisk a small amount of the warm milk mixture into the flour to form a smooth paste. Then whisk the flour mixture into the remaining warm milk mixture in the saucepan.
  5. Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. Simmer over low heat 30 minutes. Serve hot.

 

What else can I make with these ingredients?

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