Ruth'S German Boiled Meatballs And Gravy

• 1/3 lb ground veal
• 1/3 lb ground pork
• 1 1/2 lbs ground beef
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, finely chopped
• 1 (1 ounce) envelope dry onion soup mix
• 1 bay leaf
• 1/2 teaspoon salt
• 4 cups boiling water
• 1/2 cup flour
• 1 cup cold water

1. Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
2. Shape mixture into 1 1/2 inch balls.
3. To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
4. Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
5. Combine flour and cold water to make a thickening agent.
6. Add to simmering meat stock and bring back to a boil.
7. Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
8. Serve over noodles, rice or mashed potatoes.

ground veal, ground pork, ground beef, egg, salt, pepper, onion, onion soup, bay leaf, salt, boiling water, flour, cold water

Taken from www.food.com/recipe/ruths-german-boiled-meatballs-and-gravy-282887 (may not work)