1. Mix the veal, pork, 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
