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German Egg Noodle and Meatball Soup

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IngredientsEdit

Directions Edit

  1. Prepare pasta according to package directions, drain.
  2. Meanwhile, mix together thoroughly the ground pork, ground veal, horseradish, mustard, chopped parsley, salt and pepper.
  3. Form the meatball mixture into bite-size balls.
  4. Brown the meatballs in a large skillet over medium-high heat using 2 teaspoons of the vegetable oil.
  5. When all the meatballs are brown, set them aside to drain on paper towels.
  6. In a large soup kettle, warm the remaining 2 teaspoons vegetable oil over medium-low heat.
  7. Add the chopped onion to the kettle and let it cook until it is very soft and beginning to brown.
  8. Add the apples to the onions and cook for an additional 3 minutes or until the apples are beginning to soften.
  9. Add the chicken broth and the meatballs.
  10. When the soup comes to a boil, adjust the heat to allow it to simmer for 5 minutes.
  11. Add pasta, and salt if necessary, serve.

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