KLOPSE:

5 lbs. lean ground beef
8 eggs
1 tbsp. Italian seasoning
1 tbsp. minced garlic
1 tsp. dill weed
1 1/2 c. bread crumbs
1/8 c. Maggi (liquid)
2 tsp. salt
1/2 tsp. pepper, ground
1 lg. onion, minced
1/4 c. fresh chopped parsley

Add all Klopse ingredients; shape in 2-inch balls. Add bread crumbs to keep them from sticking together.

BROTH:

3 bay leaves
12 c. water
2 tbsp. Italian seasoning
1/4 c. vinegar
1/8 c. liquid Maggi
1 lg. onion, minced
1 tbsp. sugar
1/4 c. fresh chopped parsley

1/2 c. milk
butter as needed
1 c. flour
1 (3 oz.) jar capers with liquid
1/2 c. sour cream

Heat water to boiling; add other ingredients except last 5. Add Klopse; it will take several batches. Do not boil. Carefully steep for 5 minutes on low heat. Remove cooked Klopse.

After all have been cooked, make the thickening in separate pot: to butter add flour until thick; add milk to thin. Add this mixture to broth and add capers and sour cream. Stir well. Add salt and pepper as needed.

To serve, add Klopse; heat gently. Do not boil. Enjoy. Makes 45 Klopse, 2 inches in diameter.

Great for party-size crowd or freeze in family-sized portions. Serve with Spaetzle (noodles) and Rotkohl (red chopped cabbage with chopped apple); add a green tossed salad and French bread.

I make a big batch once a year, then I have a quick meal during the hectic days. Defrost in microwave. A wonderful meal is on the table within 30 minutes.