1 1/2 lb. ground meat
1 egg, slightly beaten
1/2 c. soft bread crumbs (1 slice)
1/4 tsp. salt
2 tbsp. chopped parsley
2 tbsp. butter

1 can (10 1/2 oz.) condensed beef broth, undiluted 1 can (14 oz.) sauerkraut 1 can (1 lb. 12 oz.) tomatoes, undrained 1 env. (1 lb. 3/8 oz.) dry onion soup mix 1 c. sliced, pared carrots (2 or 3 med.) 1 tsp. salt 1/8 tsp. pepper 1 bay leaf (optional) 1 tbsp. sugar 2 or 3 stalks celery

Make meatballs. In medium bowl, combine meat, egg, 3 tablespoon water, bread crumbs, 1/4 teaspoon salt and 2 tablespoon parsley. Shape into balls about size of walnut. In hot butter in Dutch oven or larger kettle, saute meat balls until browned. Drain off fat and set aside (can be baked). In same kettle, combine 2 cups water, beef broth, sauerkraut, tomatoes, onion soup mix, carrots, celery, salt, pepper, bay leaf and sugar. Bring to boil. Reduce heat, simmer, stirring occasionally to break up tomatoes for about 30 minutes. Add meat balls, simmer 20 minutes longer. Makes 2 1/2 quarts. This soup is better made day before and reheated.