PORK AND SPAETZLE SOUP

In Germany, spaetzle means "little sparrow." Its served as a side dish much like potatoes or rice. These little dumplings give this soup a wonderful chewy "bite."

1 pound ground pork
1 egg
1/2 cup dry bread crumbs
1/2 teaspoon ground sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3/4 cup apple cider or apple juice
1/2 teaspoon ground sage
1 large unpeeled all-purpose apple, chopped
Spaetzle (recipe follows)
1/4 cup chopped fresh parsley

Mix pork, egg, bread crumbs, 1/2 teaspoon sage, the salt and pepper. Shape mixture into 1-inch balls.

Heat oil in Dutch oven over medium heat. Cook meatballs in oil about 10 minutes, turning frequently, until brown.

Add broth, apple cider, 1/2 teaspoon sage and the apple to meatballs. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Heat broth to boiling. Prepare Spaetzle batter, Press a few tablespoons batter at a time through colander (preferably one with large holes) into soup. Stir once or twice to prevent sticking. Cook about 5 minutes or until spaetzle rise to surface and are tender. Stir in parsley; heat until hot.

SPAETZLE

1 cup Gold Medal all-purpose flour
1/4 cup milk or water
1/4 teaspoon salt
Dash of ground black pepper
2 eggs, beaten

Mix all ingredients for the Spaetzle together (batter will be thick).

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread, Betty Crocker Creative Recipes, No. 112, January 1996