German Egg Noodle and Meatball Soup

Ingredients

 * 1 lbs egg noodles
 * ½ lbs ground pork
 * ½ 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

 * 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.