2 beaten eggs
1/4 c. milk
1/4 c. fine dry bread crumbs
1 tbsp. parsley
1 c. sour cream
1 tbsp. flour
1/2 to 1 tsp. caraway seeds
1/4 tsp. poultry seasoning
1 lb. ground beef
1 can (10 1/2 oz.) condensed beef broth
1 (4 oz.) can chopped mushrooms, drained
1/2 c. chopped onion

Combine egg and milk. Stir in crumbs, parsley, seasonings. Add meat, mix well. Shape in 24 (1 1/2 inch) meatballs. In skillet brown meatballs. Drain fat off. Add broth, mushrooms and onions. Cover. Simmer 1/2 hour.

Blend sour cream, flour and caraway seed. Stir into meatballs and sauce in skillet. Cook and stir until thickened. Serve with Spaetzle. Sprinkle with parsley.

SPAETZLE:

Mix 2 cups flour and 1 teaspoon salt. Add 2 beaten eggs and 1 cup milk. Beat well. Let rest 5 to 10 minutes. Place batter in coarse sieved colander (like deep fat fryer basket). Hold over large kettle of rapidly boiling water. Press batter through colander with rubber spatula. Cook and stir 5 minutes and drain.