1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 c. fine dry bread crumbs
1/4 c. milk
1 tbsp. chopped parsley
1 slightly beaten eggs

Mix lightly; shape 24 (1 1/2 inch) balls. Brown slowly in hot fat; turn frequently to keep round. Add 1 can condensed beef broth, 1 (3 ounce) can chopped mushrooms drained and 1/2 cup chopped onion. Cover; simmer 30 minutes.

Blend 1 cup sour cream, 1 tablespoon flour and 1/2 to 1 teaspoon caraway seed; stir into meatballs. Bring to boiling and cook 5 minutes. Serve with spaetzels or potatoes. Serves 5-6.