1/4 c. onion, chopped
1/2 lb. ground beef, 1/2 lb. ground veal (or 1 lb. ground beef)
1 can condensed consomme
2 slices bread, soaked in consomme
3/4 tsp. salt
Dash of white pepper
2 tbsp. self-rising flour
1 egg
1/4 c. light cream
1 tbsp. butter

Cook onion in butter until tender but not brown. Combine meats and seasonings; beat thoroughly. Beat in flour, then egg and gradually beat in cream. Add onion, this mixture should be light and fluffy. Form mixture in 1 inch balls and lightly brown in a little additional butter, shaking skillet to turn balls. Remove excess fat; add consomme. Cook, uncovered, for 12 to 15 minutes. If desired, you may thicken gravy. Makes 24 meatballs.