German Meatballs

1 10-1/2 ounce can condensed beef broth

1 3 ounce can chopped mushrooms, drained (1/2 cup)

½ cup chopped onion

1 cup dairy sour cream

1 TB all-purpose flour

½ - 1 tsp. caraway seed

German Meatballs: Combine 1 pound ground beef, 1 egg, ¼ cup fine dry breadcrumbs, ¼ cup milk, 1 TB. snipped parsley, 1 tsp. salt, ¼ tsp. poultry seasoning, and dash pepper. Shape into twenty-four 1-1/2” balls.

Brown slowly in 2 TB shortening, shaking often. Add broth, mushrooms, and onion. Simmer, covered 30 minutes. Blend cream, flour, and seed; stir into broth. Cook and stir until thick. Serve with Spaetzle. Serves 5 or 6

Spaetzle: Sift together 2 cups sifted all-purpose flour and 1 tsp. salt. Add 2 beaten eggs and ¾ cups milk; beat well. Place in coarse-sieved colander. Hold over large kettle of rapidly boiling salted water. Press batter through colander. Cook and stir 5 minutes; drain. Sprinkle with mixture of ¼ cup fine dry breadcrumbs and 2 TB melted butter.