In a large heavy bottom stock pot or large dutch oven, melt butter or beef tallow over medium high heat.

Add the onions and the garlic and saute while you're chopping up the other fresh vegetables.

Add diced potatoes, celery and carrots and saute until partially tender, stirring occasionally so they don't stick to the bottom of the pan.  I like to add a lid to the pot to help them cook a little faster.

Meanwhile, combine sausage, eggs, onions, garlic, salt, pepper and oatmeal or bread crumbs together in a bowl.  Roll into meatballs and cook over medium heat in a cast iron skillet.  Turn them with a spatula occasionally.

Once the veggies are tender in the soup pot, add the bone broth and sauerkraut and bring to a low simmer until the veggies are completely done.

Add the meatballs, cream, dill, worcestershire, salt and pepper and warm through to allow the flavors to blend.

Serve with a slice of sourdough bread, or sourdough garlic toast and you have a comforting, delicious meal.

Leftover soup can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months.