1 lb. ground beef
1/2 lb. ground pork
2 med.-size onions, minced
3 tbsp. milk
6 slices bread
2 eggs, beaten
2 tsp. salt
3/4 tsp. white pepper
Cooking oil for frying
5 c. water
2 beef bouillon cubes
1 stalk celery, diced
1 carrot, diced
4 tbsp. all-purpose flour

Combine beef, pork, 1 onion, milk, bread, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and make into small balls. Heat oil and fry meatballs until browned on all sides. Set aside.

Boil 4 1/2 cups water. Add bouillon cubes, 1 teaspoon salt, and 1/4 teaspoon pepper. Add meatballs. Simmer for 1 hour. Add celery, carrot, and remaining onion. Boil slowly for 30 minutes.

Mix flour with 1/2 cup water. Pour mixture into meatballs, stirring constantly until thickened. Cook for 10 minutes. Serve hot with mashed potatoes.