Meatball, Bean And Sauerkraut Soup

• meatballs
• 10 1/2 ounces ground veal
• 1/4 cup fresh breadcrumbs
• 1 shallot peeled and finely chopped
• 1 clove garlic peeled and crushed
• 1 large egg lightly beaten
• 2 tablespoons oregano chopped
• soup
• bean
• 2 teaspoons olive oil
• 1 onion peeled, halved and sliced
• 2 carrots peeled and cut into batons
• 2 cloves garlic peeled and chopped
• 3 cups chicken stock
• 14 ounces butter beans drained, rinsed
• 14 ounces 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, soup, bean, olive oil, onion, carrots, garlic, chicken stock, butter, sauerkraut

Taken from www.yummly.com/recipe/Meatball_-Bean-and-Sauerkraut-Soup-1400404 (may not work)