German Spaetzle and Meatballs

Meatballs:

Mix lightly:

1 lb ground beef

1/4 C dry bread crumbs

1 tsp salt

dash of pepper

1/2 tsp poultry seasoning

1/4 C milk

1 egg

Shape into about 24 1/2 inch balls. Brown slowly in oil on all sides. Add:

1 can beef broth

1 3 oz can mushrooms

1/2 C chopped onion

Simmer covered for 30 minutes. Blend:

1 C dairy sour cream

1 T flour

1/2 to 1 tsp caraway seed

Stir into broth. Cook and stir until mixture thickens.

Spaetzle:

Mix together:

2 C flour

1 tsp salt

Add:

2 slightly beaten eggs

3/4 C milk

Mix well place mixture in Spaetzle maker. Hold over large pan of rapidly boiling salted water. Press mixture into water and cook 5 minutes, stirring often. Drain. Sprinkle with mixture of 1/4 C dried bread crumbs and 2 T melted margarine. Can add seasoning salt.