Königsberger Meatballs

For the Königsberger Klopse, mix minced meat, onion, egg, mustard, parsley, salt and pepper. Add breadcrumbs and knead into a smooth mass.

Form small dumplings and cook in the vegetable soup until they float. Let them stand for a while and take them out. Lightly brown the butter, stir in the flour, remove from heat and stir through with about 3/4 of the soup to make a creamy sauce.

Stir in the sour cream and the yolk whisked with a little milk and mix in the capers. Season the Königsberger Klopse if necessary.

Let the dumplings steep in the sauce for a while.

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