Bavarian Meatball Stew

By jobustitch

From Taste of Home

Ingredients

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

Preparation

Step 1

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




Nutritional Facts
1 serving (1 cup) equals 279 calories, 12 g fat (4 g saturated fat), 83 mg cholesterol, 931 mg sodium, 24 g carbohydrate, 2 g fiber, 20 g protein