Saxon boiled meatballs according to my mom's recipe

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 egg(s)
• 1 stale roll or slices of toast
• salt and pepper
• Paprika powder
• Caraway, ground
• possibly breadcrumbs
• 1 ½ liters of water
• 3 m.-sized onion(s)
• 1 tbsp instant broth
• 6 tbsp flour
• 1 egg(s)
• 1 tbsp peppercorns
• 3 grains of allspice
• 4 bay leaves
• 1 tsp capers
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

(similar to Königsberger Klops)

Meatballs: Soak the roll or toast for about 10 minutes, then squeeze out the excess water. Meanwhile, chop the onion, mix it with the minced meat, the roll, and the egg, then season with salt, pepper, and caraway seeds. It’s recommended to add more seasoning. Then form small balls and roll them in breadcrumbs if desired. The sauce: Bring about 1.5–2 liters of water (4 people) to a boil, add the meatballs, allspice, peppercorns, and bay leaves. Peel and halve the onions, then thinly slice them, and add them to the broth. Let the whole thing simmer or simmer gently for 15–20 minutes. Take about 400 ml of water, mix it with 1 egg, flour, and the broth powder, ensuring there are no lumps, and add it to the broth. It’s really important to whisk the mixture thoroughly. If the broth is too thin, remove a little more water, mix it with flour, and then add it back in (this really is a matter of taste). Finally, season to taste with salt, pepper, a little sugar, and a little bouillon powder, if desired. I always add the capers and 2 teaspoons of the caper broth at this point, turn off the heat, and let it simmer for a while. It goes well with potatoes or rice.