Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs egg noodles
- 1/2 lbs ground pork
- 1/2 lbs ground veal
- 1 tbsp prepared horseradish
- 2 tsp german mustard
- 3 tbsp fresh parsley
- salt
- fresh ground black pepper
- 4 tsp vegetable oil
- 2 onion
- 3 apple
- 8 cup chicken broth
- =
Directions
Prepare pasta according to package directions, drain. Meanwhile, mix together thoroughly the ground pork, ground veal, horseradish, mustard, chopped parsley, salt and pepper. Form the meatball mixture into bite-size balls. Brown the meatballs in a large skillet over medium-high heat using 2 teaspoons of the vegetable oil. When all the meatballs are brown, set them aside to drain on paper towels. In a large soup kettle, warm the remaining 2 teaspoons vegetable oil over medium-low heat. Add the chopped onion to the kettle and let it cook until it is very soft and beginning to brown. Add the apples to the onions and cook for an additional 3 minutes or until the apples are beginning to soften. Add the chicken broth and the meatballs. When the soup comes to a boil, adjust the heat to allow it to simmer for 5 minutes. Add pasta, and salt if necessary, serve.