Ruth's German Boiled Meatballs And Gravy

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1/3 lb ground veal
• 1/3 lb ground lamb
• 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

Recipe

• 1 mix the veal, lamb, 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.