Sauerkraut Meatball Soup Recipe -
Sauerkraut Meatball Soup Recipe

Sauerkraut Meatball Soup

Recipe by  

"My Mom has been making this for years. It may not sound very good, but give it a try. It's delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. In a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt. If you are using white wine also add at this time. Using your hands shape mixture into small balls. Cook in a large skillet over medium heat until brown; set aside.
  2. In a large stock pot bring 3 quarts water and bouillon cubes to a boil.
  3. In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.
  4. Place flour in a medium bowl. Whisk a small amount of the warm milk mixture into the flour to form a smooth paste. Then whisk the flour mixture into the remaining warm milk mixture in the saucepan.
  5. Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. Simmer over low heat 30 minutes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2004

It turned out awesome---my brother & I boiled up some Bisquik dumplings on top of it for an excellent meal. I'll definitely make this again.

Most Helpful Critical Review
Jan 10, 2011

I really really didn't like this soup. I was really disappointed to because I am a fan of sauerkraut and meatballs and thought I would love it. I couldn't even eat it. My family thought it was ok but said they definitely wouldn't want it again. There was something about the combination of the sweet cream taste and the sauerkraut that I felt didn't work.


23 Ratings

Apr 19, 2011

This was delicious, a real keeper. I made it exactly as written. I think the person who gave this recipe 1 star may have used sweetened condensed milk instead of evaporated milk, because this is not a sweet soup as written. They are 2 very different products.

Dec 21, 2005

Excellent! Simple to make, and endlessly customizable. I recommend serving it with some crusty rye bread for dipping, and shake some hot paprika over the top.

Apr 04, 2011

Even though I cheated and used frozen meatballs due to the lack of time, it was still AWESOME! Will have it again for sure!

Oct 25, 2004

I really am not a big fan of kraut but I still liked this soup. My husband ate 4 bowls. I didn't have any boullion so I used canned chicken broth. I am adding this to New Years Day dinner along with the other traditional kraut dishes. Thanks for the recipe!

Jan 11, 2011

Made this recipe on Saturday for a progressive dinner that our art gallery was involved in. Got great reviews and requests for the recipe. Ate someof what was leftover on Sunday and it was even better. Had thoughts of usiing kiebasa instead of meatballs next tio\me I make it. Has become my favorite soup. Yum!!!

Dec 30, 2007

Really very good! I was looking for ideas using ground venison instead of beef and this sounded perfect. I also used turnip kraut instead of the regular (sounds strange but delicious) and the soup turned out wonderful! It's always nice to find recipes that don't call for Cream of Soup! The meatballs could have used a little spice though...may add some black pepper to them next time.


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  • Calories
  • 737 kcal
  • 37%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 52.5 g
  • 81%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 2182 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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