Sauerkraut Meatball Soup

Sauerkraut Meatball Soup

20 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  AUNTYLENE

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

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Adjust Servings

Original recipe yields 8 servings



  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)

Rate This Recipe


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 not a sweet soup as written. They are 2 very different products.



Even though I cheated and used frozen meatballs due to the lack of time, it was still AWESOME! Will have it again for sure!

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Amount Per Serving (8 total)

  • Calories
  • 737 cal
  • 37%
  • Fat
  • 52.5 g
  • 81%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 2182 mg
  • 87%

Based on a 2,000 calorie diet



previous recipe:

Hearty Meatball Soup II


next recipe:

KK's Italian Meatball Soup