Sauerkraut Meatball Soup – a delicious recipe with ground beef, bread crumbs, egg, white wine, onion powder, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
1163
kcal
Calories
58
g
Fat
36
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 pounds ground beef, 1 cup bread crumbs, 1 egg, lightly beaten, 1 tablespoon white wine (optional), and more.
Yes, Sauerkraut Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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