By Ann Boyd

Recipe: Meatball & Apple Soup

 
Academics need to eat too, and that’s why we’re throwing a few recipes your way. Here’s a favorite at the Boyd house. The recipe is originally from my delightful mother-in-law, but I’ve modified it for real life (read: frozen meatballs). If you have the time and inclination, go ahead and use your own homemade meatballs in this soup — it is delicious that way too! Small children seem to love the meatballs with the sweetness of the apples, and the taste combination works really well for adults, too. Best of all, it comes together quite quickly and works equally well for a weeknight meal or a casual dinner party. Enjoy!
 

Meatball and Apple Soup

 
Serves 4. 
 
½ teaspoon ground sage
2 quarts beef or chicken broth
1/4 cup apple cider or apple juice
1 tablespoon cider vinegar
16 ounces frozen meatballs (we like the turkey meatballs from Trader Joe’s)
 
1 large apple, chopped
½ pound wide egg noodles
parsley, chopped
 
Bring the broth, apple cider or juice, sage, and vinegar to a boil.  Bring a second pot of water to boil at the same time (for noodles).  Add the meatballs (no need to defrost first) and simmer until meatballs are cooked through. Cook the noodles separately in water.
 
Ladle soup into bowls this way:
 
  • first, some noodles
  • then broth with meatballs
  • then top with chopped apple and parsley
 
Serve with hot crusty bread and a salad for a lovely dinner!
About the Author

Ann has worked for InterVarsity Christian Fellowship since 1997, exploring her interests and gifts in music, teaching, and spiritual formation. She received her bachelor’s in music education from Northwestern University in 1997 and keeps on singing, even if it is just for joy at home. Ann spends free moments working on knitting projects, making homemade ice cream, and going on tandem-bike dates with her husband, Jon. Together, they homeschool their two daughters and write up as much as they can at their blog. Ann is the interim editor of The Well.

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