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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
1 egg, lightly beaten |
1/2 cup(s) soft bread crumbs |
3 tablespoon(s) dried parsley flakes |
1/4 teaspoon(s) ground allspice |
1/4 teaspoon(s) ground nutmeg |
1/4 teaspoon(s) pepper |
1 1/2 pound(s) ground beef |
2 14 1/2-ounce can(s) beef broth |
1 14 1/2-ounce can(s) diced tomatoes, undrained |
1 14-ounce can(s) bavarian sauerkraut, rinsed and well drained |
2 medium potatoes, peeled and cubed |
2 medium carrots, sliced |
2 celery ribs, sliced |
1 envelope(s) onion soup mix |
1 tablespoon(s) sugar |
1/2 teaspoon(s) pepper |
1 bay leaf |
Directions:
1. • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
2. • Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.
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