Ruth'S German Boiled Meatballs And Gravy - cooking recipe

Ingredients

1/3 lb ground veal
1/3 lb ground pork
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

Preparation

Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
Shape mixture into 1 1/2 inch balls.
To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
Combine flour and cold water to make a thickening agent.
Add to simmering meat stock and bring back to a boil.
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).
Serve over noodles, rice or mashed potatoes.