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1
Rinse the sauerkraut well. Drain and set aside.
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2
Remove the sausage meat from the casing. Form tiny meatballs (about 1/2 to 3/4 inches in radius).
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3
Cover the bottom of a large skillet in oil. Add the sausage balls and saute until nicely browned. Remove the sausage balls from the skillet and discard the fat.
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4
Cover the bottom of a large soup pot with oil. Add the onions and saute until soft, for about three to four minutes. Add the garlic and cumin seeds and saute for another minute or two, until very fragrant.
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5
Add the sauerkraut to the pot, cover with the broth and bring to a boil. Reduce the heat to medium low, add the sausage meatballs, bay leaves and juniper berries, and simmer partially covered for about an hour. When the soup is done, season with pepper (and if needed, with salt. I often find that both sauerkraut and sausage are seasoned well enough that no more salt is needed, but eventually it is up to you).
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6
While the soup is simmering, prepare the knoedels. In a small pot bring the broth (or water) to a gentle simmer.
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7
Beat the egg whites until firm. Slowly add the cream of wheat and continue to beat until fully incorporated. Season lightly with salt.
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8
Spoon about 3/4 tablespoon of mixture per knoedel into the broth. Make sure that the broth maintains at simmer, otherwise the knoedels will fall apart. (You may want to make the knoedles in batches without overcrowding the pot, as the knoedels will expand slightly.) After three to four minutes, gently turn the knoedles and continue to simmer for another three to four minutes. Remove the knoedels from the broth.
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9
Pour the sauerkraut soup into the individual plates. Add the knoedels and then gently pour some more liquid from the soup. Serve immediately.
