German Meatballs With Spaetzle

• 1 (10 1/2 ounce) box dried spaetzle noodles
• 16 ounces frozen meatballs (32 balls)
• 1 (14 ounce) can beef broth
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/2 cup chopped onion
• 8 ounces sour cream
• 2 tablespoons flour
• 1/2 - 1 teaspoon caraway seed
• chopped parsley (to garnish)

1. Cook spaetzle according to package directions. Drain.
2. Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
3. In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
4. Spoon meatballs over the spaetzle and garnish with chopped parsley.

spaetzle noodles, frozen meatballs, beef broth, mushroom stems, onion, sour cream, flour, caraway seed, parsley

Taken from www.food.com/recipe/german-meatballs-with-spaetzle-135335 (may not work)