Spaetzle and Meatballs

Meatballs

1 lb ground beef
1/4 C fine dry bread crumbs
1 tsp salt
dash pepper
1/4 tsp poultry seasoning
1 T snipped parsley
1/4 C milk
1 egg

Combine and mix lightly. Shape into about 24 1 1/2 inch balls. Brown slowly on all sides in hot fat, shaking frequently. Add the following:

1 can beef broth
1 3 oz can chopped mushrooms drained
1/2 cup chopped onion

Simmer covered for 30 minutes. Blend 1 C sour cream with 1 T flour. Stir into broth. Cook and stir till mixture thickens.

Spaetzle

2 C flour
1 tsp salt
2 slightly beaten eggs
3/4 C milk

Sift flour and salt. Add slightly beaten eggs and milk. Beat well. Place mixture in coarse sieved colander. Hold over large kettle of rapidly boiling salted water. Press batter through colander. Cook and stir 5 minutes. Drain. Sprinkle mixture with 1/4 C fine dry bread crumbs, 2 T melted butter. Makes 5-6 servings.