Sauerkraut Meatball Soup

My Mom has been making this for years. It may not sound very good, but give it a try. It’s delicious!

Step: 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.

Step: 2

In a large stock pot bring 3 quarts water and bouillon cubes to a boil.

Step: 3

In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.

Step: 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.

Step: 5

Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. Simmer over low heat 30 minutes. Serve hot.

Per Serving: 737 calories; protein 28.6g; carbohydrates 36.6g; fat 52.5g; cholesterol 134.1mg; sodium 2182.2mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.