Meatball Noodle Soup
Source of Recipe
justmecookin.com
Recipe Introduction
"Springy 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."
List of Ingredients
1/2 pound ground pork
1/2 pound lean ground beef
1 tablespoon prepared horseradish
2 teaspoons brown mustard
3 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons vegetable oil, divided
2 (8-oz.) packages egg noodles
2 medium onions, peeled, chopped
3 firm-fleshed apples, peeled, cored, chopped
8 cups chicken brothRecipe
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. Serves 8.
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