Sauerkraut Meatball Soup

Sauerkraut Meatball Soup

20
AUNTYLENE 9

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

Ingredients

1 h 10 m {{adjustedServings}} servings 737 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 737 kcal
  • 37%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 2182 mg
  • 87%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

20
  1. 23 Ratings

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It turned out awesome---my brother & I boiled up some Bisquik dumplings on top of it for an excellent meal. I'll definitely make this again.

This was delicious, a real keeper. I made it exactly as written. I think the person who gave this recipe 1 star may have used sweetened condensed milk instead of evaporated milk, because this is...

Excellent! Simple to make, and endlessly customizable. I recommend serving it with some crusty rye bread for dipping, and shake some hot paprika over the top.