German Meatball Noodle Soup
Egg noodles and zingy little meatballs swim in a chicken broth flavored with onion and apple. The sweetness of the apples balances the savory bite of the mustard and horseradish in the meatballs.
1/2 pound ground pork
1/2 pound lean ground beef
1 tablespoon prepared horseradish
2 teaspoons brown mustard
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons vegetable oil - divided use
16 ounces uncooked egg noodles
2 medium onions, chopped
3 firm-fleshed apples, peeled, cored and chopped
8 cups chicken broth
- In a mixing bowl, thoroughly combine ground pork, ground beef, horseradish, brown mustard, parsley, salt and pepper. Form mixture into 3/4-inch meatballs. Heat half the oil in a large heavy skillet over medium-high heat until water droplets sizzle in the oil. Brown meatballs in hot oil, turning to brown all sides; set aside to drain on paper towels.
- Prepare noodles according to the package directions; drain and set aside.
- In a large soup or stockpot, heat oil briefly over medium heat. Add onions and cook until soft and beginning to brown, 8 to 10 minutes. Add apples and cook for an additional 3 to 5 minutes, stirring frequently, until the apples are beginning to soften. Add chicken broth and the meatballs. Bring the soup to a boil, reduce the heat and simmer for 5 minutes. Add the pasta and stir until evenly mixed.
Makes 8 servings.