|White wine||1 Cup (16 tbs)|
|Sauerkraut||2 Cup (32 tbs)|
|Lean ground beef||8 Ounce|
|Dried mixed herbs||1 Pinch|
|Black pepper||1 Pinch|
|Tomato paste||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Natural yogurt||2⁄3 Cup (10.67 tbs)|
Peel and thinly slice the onions.
Put the wine and stock in a saucepan and bring to the boil.
Add the sauerkraut, onion and sugar and simmer for 40 minutes.
Mix the ground beef with the herbs, salt, pepper and tomato paste.
With wet hands form the mixture into small balls.
Add to the pan and cook for 5 minutes, or until the meatballs are firm when pressed.
Pour the soup into individual bowls.
Sprinkle with parsley and pepper and put a spoonful of yogurt in the center of each.