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Place wheat berries in a 4- to 5-quart slow cooker. In a medium bowl, whisk together broth, water, molasses (or honey), mustard and salt; pour into slow cooker. Add sliced onions, beets and apricots.
Cover and cook on High for about 3 hours or until wheat berries are tender but still chewy.
Meanwhile, in a medium bowl, combine oats, milk, chopped onion, parsley, Worcestershire, pepper and garlic; gently mix in ground beef. Using a teaspoon, shape meat mixture into 24 small meatballs. Stir meatballs into mixture in cooker
Cover and cook for 2 hours more. Stir in vinegar.
If desired, top each serving with sour cream and sprinkle with parsley.