1 1/2 lb. hamburger
1 egg
1/4 tsp. seasoning salt
3 tsp. Worcestershire sauce
1 tsp. A-1 sauce

SOUP:

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

Mix meatballs and place on cookie sheet. Brown in 350 degree oven for 10-12 minutes.

In kettle put sauerkraut, tomatoes, carrots, celery, onions, potatoes, pepper, bouillon cubes, water and bay leaves. Bring to a boil. Simmer for 30 minutes. Add meatballs and simmer 30 minutes more, stirring occasionally.

Ideal for slow cookers, set on medium setting, cook 6 hours. Add meatballs halfway through cooking time.