Rating: 4.5 stars 4.3
33 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

737 calories; protein 28.6g; carbohydrates 36.6g; fat 52.5g; cholesterol 134.1mg; sodium 2182.2mg. Full Nutrition
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