1 (10 oz.) can beef broth
1 (3 oz.) chopped mushrooms
1/2 c. chopped onions
1 c. sour cream
1 tbsp. flour
1/2 tsp. caraway seeds

2 c. flour
1 tsp. salt
2 beaten eggs
1 c. milk

1 lb. ground beef
1 egg
1 tbsp. parsley
1/4 tbsp. poultry seasoning
1/2 c. dry bread crumbs
1/4 c. milk
1/2 tsp. salt
Dash of pepper

Add all ingredients for meatballs together. Make small meatballs, brown them and drain excess fat. Add beef broth, onions and mushrooms. Cover and simmer for 30 minutes. Afterwards blend sour cream, flour and caraway seeds and stir into broth. Cook until thickened.

To make spaetzles add ingredients and mix well. Place mixture in a coarse-sieved colander. Let drip into a pan of boiling water. Cook until they float then 1 extra minute. Drain. Add small amount of butter or oil to stop spaetzles from sticking together.