1 lb. ground beef
2 slices white or rye bread, soaked in 1/4 c. milk
1 egg and 1 egg white (save yolk for sauce)
1/2 c. onion, chopped
1/2 tsp. salt (or a bit more)
1/4 tsp. pepper

Mix together and shape into small balls. Bring about 2 1/2 cups water, 1/3 cup vinegar, bay leaf, onion slices, few whole allspice, 1/2 teaspoon mustard seeds and 1 bouillon cube to boil (celery stalk may be added). Drop meatballs into boiling broth. Cook about 40 minutes until done. Remove balls and strain broth. Return to kettle and add 2 tablespoons cornstarch with reserved egg yolk in 1/3 cup water. Beat until smooth and add slowly to boiling broth. Put meatballs (Klops) back into broth. Serve with plain boiled potatoes. Serves 6.

"As a child we had this simple, cheap supper so often I hated it but now I'd give anything for a bowl of this soup served and cooked by Mom in her kitchen."