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German Egg Noodle and Meatball Soup

A soup of egg noodles, pork and veal meatballs, onions, apples, and chicken broth.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Horseradish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

German Egg Noodle and Meatball Soup

Time5 minutes

Ingredients

Directions

Prepare

  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.

Brown the meatballs

  1. Brown the meatballs in a large skillet over medium-high heat using 2 teaspoons of the vegetable oil.

  2. When all the meatballs are brown, set them aside to drain on paper towels.

Make the soup

  1. In a large soup kettle, warm the remaining 2 teaspoons vegetable oil over medium-low heat.

  2. Add the chopped onion to the kettle and let it cook until it is very soft and beginning to brown.

  3. Add the apples to the onions and cook for an additional 3 minutes or until the apples are beginning to soften.

  4. Add the chicken broth and the meatballs.

  5. When the soup comes to a boil, adjust the heat to allow it to simmer for 5 minutes.

  6. Add pasta.

  7. Add salt if necessary.

  8. Serve.

Nutrition, whole recipe (rough)

753Calories
66 gProtein
37 gFat
38 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Pork100g cooked242
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Apple1 medium (182g)95
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Vealnot in our table0
Horseradishnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Horseradish + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Horseradish + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together1,784 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground pork
Provides richness and a tender texture when mixed and formed into meatballs.
Ground veal
Adds softness and a tender bite to the meatballs.
Onion
Cooked until soft and browned, it adds sweetness and savory depth to the broth.
Apple
Softens while cooking, adding gentle sweetness that balances the savory broth.
Egg noodles
Absorb broth and add starchy body to the finished soup.

The step that matters

Browning the meatballs. Browning over medium-high heat creates flavorful Maillard browning on the surface. Searing before simmering builds savory depth that the broth alone would not provide.

Swap the onion

How well each one fits the dish's main ingredients (egg, pork, veal, horseradish, mustard, parsley, pepper):

  1. Shallotfits better
  2. Chivefits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against egg, pork, veal, horseradish, mustard, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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