BAVARIAN MEATBALL STEW

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Bavarian Meatball Stew image

I never really had sauerkraut until I tried this stew, I was pleasantly surprised how good it is! From "tasteofhome.com"

Provided by Angela Pietrantonio

Categories     Other Soups

Time 1h10m

Number Of Ingredients 17

1 egg, lightly beaten
1/2 c soft bread crumbs
3 Tbsp dried parsley flakes
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp pepper
1 1/2 lb ground beef
2 can(s) (14-1/2 ounces each) beef broth
1 can(s) (14-1/2 ounces) diced tomatoes, undrained
2 medium (14 ounces) bavarian sauerkraut, rinsed and well drained
2 medium potatoes, peeled and cubed
2 carrots, sliced
1 celery ribs, sliced
1 Tbsp envelope onion soup mix
1/2 tsp sugar
1/2 tsp pepper
bay leaf

Steps:

  • 1. 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.
  • 2. 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. 7 points per serving

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