MEATBALLS:

1 1/2 lbs. ground beef
1 egg
1/4 tsp. seasoning salt
3 tsp. Worcestershire sauce
1 tsp. A-1 sauce

In a bowl, mix together ground beef, egg, salt, Lea and Perrins and A-1 sauce; shape into meatballs. Place meatballs on a cookie sheet; brown in a 350 degree oven for 10 to 12 minutes.

SOUP:

1 (14 oz.) can or pkg. sauerkraut (undrained)
1 (12 oz.) can stewed tomatoes
1 c. carrots, sliced
1/2 c. celery, chopped
1 onion, diced
2 c. raw potatoes, chopped
1/4 tsp. ground black pepper
3 beef bouillon cubes
6 c. water (more, if needed)
2 whole bay leaves

In a kettle, put sauerkraut, tomatoes, carrots, celery, onion, potatoes, pepper, bouillon cubes, water and bay leaves; bring to a boil. Simmer 30 minutes. Add meatballs. Simmer for another 30 minutes, stirring occasionally. Adjust seasonings. Makes 8 to 10 servings.

Note: Ideal for slow cooker. Set on medium setting; cook 6 hours. Add meatballs half way through cooking time.