Categories: dinner

Ingredients

• 1 egg
• 1/4 cup milk
• 1/4 cup dry bread crumbs
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• Dash pepper
• 1 pound ground beef
• 1 can (10 1/2 ounces) condensed beef broth, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 medium onion, chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon caraway seeds
• 1 cup (8 ounces) sour cream
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup milk
• 2 quarts water or beef broth

Directions

1. In a bowl, combine the first seven ingredients.

2. Crumble beef over the mixture and mix well.

3. Shape into 1 1/2 inch balls.

4. In a skillet, brown meatballs; drain.

5. Add broth, mushrooms and onion.

6. Bring to a boil.

7. Reduce heat; cover and simmer for 30 minutes.

8. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture.

9. Cook over low heat until heated through and thickened, about 10 minutes.

10. Meanwhile in a bowl, combine the flour, salt, eggs, and milk.

11. Let stand for 5 minutes.

12. In a large saucepan, bring water or broth to a rapid boil.

13. Place spaetzle batter in a colander or spaetzle press.

14. Holding over the boiling liquid, press batter through holes of colander.

15. Cook and stir for 5 minutes or until tender; drain.

16. Serve meatballs and sauce over spaetzle.

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