Sauerkraut and Meatball Soup

 

 

 

 

 

 

 

 

For the meatballs

2 cups minced pork

1 spoon uncooked rice

salt/pepper

a little dill and Italian parsley

 

 

The rest of the ingredients:

3 clove garlic diced

1 onion diced

1 celery stalk diced

1 carrot chopped

2 large potatoes cubed

7 cups water

1 tsp Italian parsley chopped fine

1 tsp dill chopped fine

1 handful of thin egg noodles

 

 

 

 

 

 

 

 

 

½ cup sauerkraut juice or 2 tbsp. sauerkraut

2 tbsp. oil

sour cream

chopped parsley

 

Method:

Don’t use store bought meatballs.

Make the meatballs first.

Mix the pork, Italian parsley, dill and the rice together, season with salt and pepper.

Shape them into golf ball sized balls and keep them in the fridge.

The meatballs can be made beforehand and frozen for later use.

 

Heat the oil and sauté the oil and garlic. When you start smelling the garlic pour in the water.

Add the herbs, carrots, celery and potatoes.

Wait until the soup boils, and at this stage drop in the meatballs and turn the heat to medium.

Add the egg noodles (or any other noodles) when the potatoes and carrots have cooked. The noodles will cook instantly so add it just before serving.

Add the sauerkraut juice last and season to taste. The juice is already salty so watch the salt.

 

Serve with a dollop of sour cream, chopped parsley and bread.

It takes half an hour to make this soup and it serves 5 very hungry mouths.

So make your own pot of some delicious homemade goodness and stop running out to buy some.

(A slow cooker works well for this recipe.)

Have  fun and enjoy cooking.