Pork and Spaetzle Soup

 

1/2

to 3/4 pound extra lean ground pork

1

egg or 1/4 cup egg substitute

1/2

cup dry bread crumbs

1/2

teaspoon ground sage

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

tablespoon canola or olive oil

1

container (32 oz) reduced-sodium beef broth

2

cups water

3/4

cup unsweetened apple cider or apple juice

1

large unpeeled all-purpose apple, chopped

2

eggs or 1/2 cup egg substitute

1

cup Gold Medal® all-purpose flour

1/4

cup fat-free (skim) milk or water

1/4

teaspoon salt

Dash of pepper

1/4

cup chopped fresh parsley

• 1 In medium bowl, mix pork, egg, bread crumbs, sage, salt and pepper. Shape mixture into 1-inch meatballs. Heat oil in 4-quart Dutch oven over medium heat; cook meatballs 6 to 8 minutes, turning frequently, until brown; drain.
• 2 Stir broth, water, apple cider and apple into meatballs. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• 3 Heat meatball mixture to boiling. Make Spaetzle batter. Press batter, a few tablespoons at a time, through spaetzle press or colander (preferably one with large holes) into soup. Stir once or twice to prevent sticking. Cook 3 to 5 minutes or until spaetzle rise to surface and are tender. Stir in parsley.
• 4 SPAETZLE: In small bowl, beat eggs with fork or wire whisk. Mix in remaining ingredients (batter will be thick).