1 1/2 lb. hamburger
1 egg, slightly beaten
1/2 c. soft bread crumbs (1 slice)
1/4 tsp. salt
2 tbsp. chopped parsley or dry parsley flakes
2 tbsp. butter
1 can (10 1/2 oz.) condensed beef broth, undiluted
1 can (14 oz.) sauerkraut, undrained
1 qt. tomatoes
1 env. dry onion soup mix
1 c. sliced carrots
1 c. chopped celery
1 tsp. salt

Combine hamburger, egg, crumbs, 1/4 teaspoon salt and parsley and form into balls. Brown in the butter in large kettle. When browned, remove balls and set aside. In same kettle, combine the broth, sauerkraut, tomatoes, soup mix, carrots, celery and 1 teaspoon salt. Bring to a boil. Simmer, covered, for 30 minutes, stirring occasionally. Add meatballs and simmer 20 minutes longer until vegetables are done.

Makes about 2 1/1 quarts.