One Pot Meatball Sauerkraut Soup
I know what you are thinking, sauerkraut in soup????? Surprisingly, it is awesome! What could be better than tender meatballs in a hearty broth right? Add in some potatoes and sauerkraut and you have a perfect meal for these fall evenings! Of course, the sauerkraut gives it just the right amount of tang! My daughter loved it and this will be a regular meal for us this fall.
One Pot Meatball Sauerkraut Soup
Prep time
Cook time
Total time
Tender meatballs in a hearty broth with sauerkraut and potatoes.
Author: April Ozbilgin
Recipe type: Main
Cuisine: Eastern European
Serves: 8
Ingredients
- 1 Pound Ground Sirloin, (or ground beef if you like)
- 1 Medium Onion, half grated and half chopped
- 2 Potatoes, cut into 1 inch cubes
- 1 Tomato, chopped
- 6 Tablespoons Parsley, chopped (3 Tablespoons for the meatballs and 3 Tablespoons for the soup)
- 4 Tablespoons Olive Oil
- 12 Ounces Shredded Sauerkraut
- 2 Cups Beef Broth
- 1 Teaspoons Salt
- ½ Teaspoon Crushed Red Pepper
- 3-4 Cups Water
Instructions
- Grate half of the onion into a mixing bowl.
- Chop the parsley and add 3 Tablespoons to the grated onion.
- Chop the other half and set aside.
- Add the salt, crushed red pepper and meat to the grated onion.
- Shape into small meatballs.
- In a large stockpot, saute the chopped onion in the olive oil for 5-6 minutes.
- Add the potatoes and tomato.
- Saute 2-3 minutes.
- Pour in the beef broth, sauerkraut and water.
- Next, bring to a boil and then lower the heat to medium.
- Drop the meatballs into the soup.
- Then stir well and then simmer for 20 minutes.
- Sprinkle with remaining parsley before serving.
