Ingredients:
1 (10 1/2 ounce) boxes dried spaetzle noodles
16 ounces frozen meatballs ( 32 balls)
1 (14 ounce) cans beef broth
1 (4 ounce) cans mushroom stems and pieces, drained
1/2 cup chopped onions
8 ounces sour cream
2 tablespoons flour
1/2-1 teaspoon caraway seeds
chopped parsley ( to garnish)
Directions:
Cook spaetzle according to package directions. Drain.
Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
Spoon meatballs over the spaetzle and garnish with chopped parsley.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.