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 is the Women Scholars and Professionals Podcast host and the interim editor for The Well. She has worked for InterVarsity Christian Fellowship since 1997, exploring her interests in community, spiritual formation, and writing. Ann has a BM in Music Education from Northwestern University and lives in Chicago, Illinois with one husband, two spunky teenage daughters, and three snuggly cats. You’ll often find Ann baking sweet treats in the kitchen while listening to a podcast or audiobook.

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