Meatball, Bean And Sauerkraut Soup

• None None Meatballs
• 10.5 oz ground veal
• 1/4 cup fresh breadcrumbs
• 1 None shallot, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 None large egg, lightly beaten
• 2 tbsp oregano, chopped
• None None Bean and Sauerkraut Soup
• 2 tsp olive oil
• 1 None onion, peeled, halved and sliced
• 2 None carrots, peeled and cut into batons
• 2 cloves garlic, peeled and chopped
• 3 cups chicken stock
• 1 x 14 oz can butter beans, drained, rinsed
• 1 x 14 oz can sauerkraut, drained, rinsed

1. To make the meatballs, place all the ingredients in a bowl and mix with hands to combine. Season to taste. Using wet hands, roll the mixture into walnut-size balls. Refrigerate until ready to use.
2. To make the soup, heat the oil in a large saucepan over medium heat. Cook the onion for 3 mins until beginning to soften. Add the carrot and garlic and cook for another 3 mins. Add the stock and 3 cups water and bring to a boil. Add the meatballs and simmer for 10 mins, until cooked.
3. Stir in the beans and sauerkraut and simmer for 5 mins to heat through. Serve.

meatballs, ground veal, fresh breadcrumbs, shallot, clove garlic, egg, oregano, olive oil, onion, carrots, garlic, chicken stock, butter beans, sauerkraut

Taken from recipes-plus.com/api/v2.0/recipes/29317 (may not work)