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1 egg
1 small onion, finely chopped
2/3 c. soft bread crumbs
1/4 c. minced fresh parsley (I used dried and used less)
1/2 tsp. salt
1/2 tsp. pepper
1 c. cooked rice
1 1/2 lbs. lean ground beef
2 c. sauerkraut, rinsed and well drained
1-2 tsp. caraway seeds
10 3/4-oz. can condensed cream of mushroom soup, undiluted
1/2 c. Thousand Island salad dressing
1/4 c. shredded Swiss cheese (I just use slices)
Rye bread (opt.)

In a bowl, combine egg, onion, bread crumbs, parsley, salt, and
pepper. Stir in rice. Crumble beef over the mixture and mix well.
Shape into 15 balls. Place in an ungreased 9 x 13 baking dish.
Bake, uncovered, at 350 for 15-20 minutes or until browned; drain.
Arrange sauerkraut over meatballs; sprinkle with caraway seeds.
Combine soup and salad dressing; spread over the top. Cover and
bake for 35-45 minutes or until meat is no longer pink. Uncover;
sprinkle with Swiss cheese. Bake 10 minutes longer or until cheese
is melted. Serve with rye bread if desired. Yield: 5 servings
Note: I doubled the soup and salad dressing and this was much better.

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