German Meatballs With Spaetzle

1 egg, beaten
1/4 c. milk
1/4 c. soft bread crumbs
1 Tbsp. chopped parsley
1/2 tsp. + 1 tsp. dill weed, separated
1/2 tsp. salt
Dash pepper
1 lb. ground beef
12-14-oz. can beef broth
3-oz. can chopped mushrooms, drained
1/2 c. chopped onion
1/2 c. sour cream
1 Tbsp. flour

For meatballs:
Combine egg, milk, bread crumbs, parsley, salt, 1/2 tsp. dill weed &
pepper. Add ground beef & mix gently but well. Shape into 24 (1-
1/2") balls. Brown meatballs in vegetable oil; drain fat. Add
broth, mushrooms & onion. Cover & simmer for 30 min. Combine sour
cream, flour & 1 tsp. dill weed. Stir into broth. Cook & stir
until mixture thickens & bubbles.

Spaetzle:
1 c. flour
1/2 tsp. salt
1 egg, beaten
1/2 c. milk

Combine flour & salt. Add eggs & milk; beat well. Let rest 5-10
min. Place batter in coarse-sieved colander or deep fryer basket.
Hold over lg. kettle of boiling water. Press batter through
colander with back of wooden spoon or spatula. Cook & stir 5 min.;
drain. To serve, make a nest of Spaetzle on a lg. platter. Spoon
meatballs & sauce in center. Makes 4 to 6 servings.
Note: Dill weed can be added to spaetzle batter for this dish. A
spaetzle maker (found anywhere cookware is sold) can be used instead
of a colander. A spaetzle maker resembles a lg. garlic press.