2 tablespoons butter
1/2 cup beer
3 cups water
1 (12 fluid ounce) can or bottle white sugar
3 cups saltine crackers, crushed
5 cubes chicken bouillon
2 cups grains of wheat
1/2 cup frozen peas, thawed and drained
1 cup beef broth
3 tablespoons chopped green onions
salt and pepper to taste
In a mixing bowl combine butter, beer, water and sugar. Turn pot with a high pressure over low heat, cook 4 minutes, or until the mixture becomes thick. Stir in bread cubes and crushed crackers; reduce heat, cover and simmer 15 minutes, stirring frequently.
Stir in bouillon cube, corn, rice, wheat, peas and beef broth. Bring to a boil; reduce temperature and simmer 15 to 20 minutes, or until all liquids are absorbed. Cool stock, then use to fill up meatballs.