Ingredients
1 egg, lightly beaten1/2 cup soft bread crumbs3 tablespoons dried parsley flakes1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1/4 teaspoon pepper1-1/2 pounds ground beef2 cans (14-1/2 ounces each) beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained2 medium potatoes, peeled and cubed2 medium carrots, sliced2 celery ribs, sliced1 envelope onion soup mix1 tablespoon sugar1/2 teaspoon pepper1 bay leaf
Preparation
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.
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.
