Ingredients

• 15.84 oz. (450 g) sauerkraut
• 2 onions, chopped
• 8.45 floz (250 ml) white wine
• 33.81 floz (1 liter) beef stock
• 8.8 oz. (250 g) beef, ground
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 2 tablespoons parsley, chopped
• 6 tablespoons yoghurt (optional)

Directions

1. Place the sauerkraut, onions, wine and beef stock into a pan and simmer for 45 minutes.
2. Meanwhile add the salt and pepper to the meat and shape into small balls about the size of a marble.
3. Drop the meatballs into the soup along with the sugar and simmer 15 minutes.
4. Take off the heat, stir through the parsley and plate up.
5. Place a dollop of yoghurt onto of soup.