German Bavarian Meatball Stew

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

1. In a large bowl, combine the first six ingredients.
2. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls.
4. Place on a greased rack in a shallow baking pan.
5. Bake at 400u0b0 for 15 minutes; drain.
6. Meanwhile, in a large saucepan, combine the remaining ingredients.
7. Add meatballs.
8. Bring to a boil.
9. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
10. Discard bay leaf before serving.

egg, soft breadcrumbs, parsley flakes, ground allspice, ground nutmeg, pepper, ground beef, beef broth, tomatoes, bavarian sauerkraut, potatoes, carrots, celery, onion soup, sugar, pepper, bay leaf

Taken from www.food.com/recipe/german-bavarian-meatball-stew-332387 (may not work)