German Egg Noodle and Meatball Soup

Authentic German Egg Noodle and Meatball Soup Recipe

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

German Egg Noodle and Meatball Soup is a hearty and comforting dish that is perfect for a cold winter day. This soup combines tender egg noodles, flavorful meatballs, and a savory broth for a delicious and satisfying meal.

History

This recipe has its roots in traditional German cuisine, where hearty soups and stews are a staple. The combination of egg noodles and meatballs in a flavorful broth has been enjoyed by generations of Germans and has become a beloved comfort food.

Ingredients

1 lb (454 g) egg noodles
0.5 lb (227 g) ground pork
0.5 lb (227 g) ground veal
1 tbsp prepared horseradish
2 tsp German mustard
3 tbsp fresh parsley
salt
freshly ground black pepper
4 tsp vegetable oil
2 onions
3 apples
8 cups chicken broth

How to prepare

Prepare the pasta according to the package directions and drain.
Meanwhile, thoroughly mix together the ground pork, ground veal, horseradish, mustard, chopped parsley, salt, and pepper.
Form the meatball mixture into bite-size balls.
In a large skillet, brown the meatballs over medium-high heat using 2 tsp of vegetable oil.
Once all the meatballs are browned, set them aside to drain on paper towels.
In a large soup kettle, warm the remaining 2 tsp of vegetable oil over medium-low heat.
Add the chopped onion to the kettle and cook until it becomes very soft and begins to brown.
Add the apples to the onions and cook for an additional 3 minutes or until the apples start to soften.
Add the chicken broth and the meatballs to the kettle.
Bring the soup to a boil, then reduce the heat and let it simmer for 5 minutes.
Add the cooked pasta and salt if necessary. Serve.

Variations

Use ground beef or turkey instead of pork and veal for the meatballs.
Add vegetables such as carrots, celery, or peas to the soup for added nutrition.

Cooking Tips & Tricks

Be sure to brown the meatballs before adding them to the soup to enhance their flavor.

- Cooking the onions until they are very soft and beginning to brown will add depth of flavor to the soup.

- Adjust the seasoning to taste, adding more salt and pepper if needed.

Serving Suggestions

Serve the soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Browning the meatballs before adding them to the soup helps to seal in their juices and enhance their flavor.

- Cooking the onions until they are very soft and beginning to brown adds depth of flavor to the soup.

Ingredient Substitutions

You can use any type of ground meat for the meatballs, such as chicken or turkey.

- If you don't have German mustard, you can use Dijon mustard as a substitute.

Make Ahead Tips

You can prepare the meatballs and pasta ahead of time and store them in the refrigerator until you are ready to make the soup.

Presentation Ideas

Garnish the soup with a sprinkle of fresh parsley or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of German Egg Noodle and Meatball Soup contains approximately 350 calories.

Carbohydrates

Each serving of German Egg Noodle and Meatball Soup contains approximately 45 grams of carbohydrates.

Fats

Each serving of German Egg Noodle and Meatball Soup contains approximately 15 grams of fats.

Proteins

Each serving of German Egg Noodle and Meatball Soup contains approximately 20 grams of proteins.

Vitamins and minerals

This soup is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains eggs and wheat.

Summary

German Egg Noodle and Meatball Soup is a balanced meal that provides carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

German Egg Noodle and Meatball Soup is a delicious and comforting dish that is perfect for a cozy night in. With tender egg noodles, flavorful meatballs, and a savory broth, this soup is sure to become a family favorite.

How did I get this recipe?

I can still picture the first time I came across this recipe for German Egg Noodle and Meatball Soup. It was a chilly autumn day, and I was visiting my dear friend Helga in her cozy kitchen in the countryside. As soon as I walked in, I was greeted by the most delicious aroma wafting through the air.

Helga was standing at the stove, stirring a pot of bubbling broth filled with hearty meatballs and tender egg noodles. She had a twinkle in her eye as she told me that this soup was a family recipe passed down through generations. I knew right then and there that I had to learn how to make it myself.

Helga graciously invited me to stay for lunch, and as we sat down at her rustic wooden table, she shared the story behind the recipe. She explained that her grandmother, Oma Gertrude, had learned how to make the soup from a dear friend who hailed from the Black Forest region of Germany.

According to Helga, the key to the soup's rich and comforting flavor was the homemade meatballs, which were made with a mixture of ground beef, pork, and spices. The egg noodles were cooked al dente and added to the broth at just the right moment, soaking up all the savory flavors.

As I savored each spoonful of the soup, I knew that I had found a new favorite recipe to add to my collection. Helga was kind enough to write down the ingredients and instructions for me, and I promised to make the soup for my own family soon.

Back at home, I gathered all the necessary ingredients and set to work recreating the German Egg Noodle and Meatball Soup. The scent of simmering broth and sizzling meatballs filled my kitchen, transporting me back to Helga's cozy farmhouse.

As I ladled the steaming soup into bowls for my family, I couldn't help but feel a sense of pride at mastering a recipe that had been passed down through generations. My children eagerly slurped up the soup, declaring it to be one of the best meals they had ever tasted.

Over the years, I have continued to make the German Egg Noodle and Meatball Soup for my family and friends, always receiving rave reviews and requests for the recipe. I have added my own touches to the dish, experimenting with different herbs and spices to make it uniquely my own.

But no matter how many variations I try, the essence of the soup remains the same - a comforting and delicious meal that brings people together around the table. I am grateful to Helga for sharing her family recipe with me, and I know that I will pass it on to future generations, just as Oma Gertrude did for her.

As I sit down to enjoy a bowl of the soup on a cold winter's day, I am reminded of the power of food to connect us to our past and create lasting memories. And I know that as long as I have this recipe in my repertoire, I will always have a piece of Helga's warmth and hospitality with me.