By The Krautfather Soups, Salads & Stews
September 25, 2012
2 lb. ground beef
1 cup bread crumbs
1 egg, slightly beaten
1 TB white wine
1 tsp. onion powder
1/4 tsp. ground nutmeg
1/4 tsp. salt
3 quarts water
9 chicken bouillon cubes
1 can (12 oz.) evaporated milk
11-1/4 cups water 3/4 cup margarine 1-1/2 cups all-purpose flour 1 can (16 oz.) sauerkraut, with juice
2In a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt.
3If you are using white wine also add at this time.
4Using your hands shape mixture into small balls.
5Saute in a large skillet over medium heat until brown; set aside.
6In a large stock pot bring 3 quarts water and bouillon cubes to a boil.
7In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.
8Place flour in a medium bowl.
9Whisk a small amount of the warm milk mixture into the flour to form a smooth paste.
10Then whisk the flour mixture into the remaining warm milk mixture in the saucepan.
11Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup.
12Simmer over low heat 30 minutes.
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