1 1/2 lbs. ground beef
1/2 c. bread crumbs, softened
1/4 tsp. salt
2 tbsp. butter
1 egg, slightly beaten
3 tbsp. water
2 tbsp. fresh parsley, chopped
1 can condensed beef broth
1 (16 oz.) can sauerkraut, drained
1 env. dry onion soup mix
4 carrots, sliced
1 tsp. salt
2 bay leaves
2 cans whole tomatoes, with liquid
2 stalks celery, with leaves, chopped
1/4 tsp. pepper

Combine beef, bread crumbs, salt, water and parsley. Shape into balls. In a 6 quart saucepan, melt butter and brown meatballs. Remove meatballs and set aside. Combine broth, sauerkraut, tomatoes, onion soup mix, carrots, celery, salt, pepper and bay leaves and bring to boil. Simmer for 1 hour. Add meatballs. Cover and simmer for an additional one half hour. Remove bay leaves. Keep hot until ready to serve. Serve in soup plates. Serves 8.