Esta es una exhibición prevé de cómo se va ver la receta de 'Meat Balls And Sauerkraut Soup' imprimido.

• Click here to print
• o regresate de nuevo a Meat Balls And Sauerkraut Soup.

Receta Meat Balls And Sauerkraut Soup

by CookEatShare Cookbook

Ingredientes

1 1/2 pound grnd meat 1 egg, slightly beaten 1/2 c. soft bread crumbs (1 slice)

1/4 teaspoon salt 2 tbsp. minced parsley 2 tbsp. butter

Direcciones

1. 1 can (10 1/2 ounce.) condensed beef broth, undiluted 1 can (14 ounce.) sauerkraut 1 can (1 pound 12 ounce.) tomatoes, undrained 1 env. (1 pound 3/8 ounce.) dry onion soup mix 1 c. sliced, pared carrots (2 or possibly 3 med.) 1 teaspoon salt 1/8 teaspoon pepper 1 bay leaf (optional) 1 tbsp. sugar 2 or possibly 3 stalks celery
2. Make meatballs. In medium bowl, combine meat, egg, 3 Tbsp. water, bread crumbs, 1/4 tsp. salt and 2 Tbsp. parsley. Shape into balls about size of walnut. In warm butter in Dutch oven or possibly larger kettle, saute/fry meat balls till browned. Drain off fat and set aside (can be baked). In same kettle, combine 2 c. water, beef broth, sauerkraut, tomatoes, onion soup mix, carrots, celery, salt, pepper, bay leaf and sugar. Bring to boil. Reduce heat, simmer, stirring occasionally to break up tomatoes for about 30 min. Add in meat balls, simmer 20 min longer. Makes 2 1/2 qts. This soup is better made day before and reheated.

© 2025 CookEatShare