German Bavarian Meatball Stew

Source: Taste of Home

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  egg, lightly beaten
• 1⁄2 cup  soft breadcrumbs
• 3  tablespoons dried parsley flakes
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon pepper
• 1 1⁄2 lbs ground beef
• 2 (14 1/2ounce) cans beef broth
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 ounce) can  bavarian sauerkraut, rinsed and well drained
• 2  medium potatoes, peeled and cubed
• 2  medium carrots, sliced
• 2  celery ribs, sliced
• 1 (1 ounce) envelope  onion soup mix
• 1  tablespoon sugar
• 1⁄2 teaspoon pepper
• 1  bay leaf

Directions

1. In a large bowl, combine the first six ingredients.
2. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls.
4. Place on a greased rack in a shallow baking pan.
5. Bake at 400° for 15 minutes; drain.
6. Meanwhile, in a large saucepan, combine the remaining ingredients.
7. Add meatballs.
8. Bring to a boil.
9. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
10. Discard bay leaf before serving.