Pork And Spaetzle Soup - cooking recipe

Ingredients

1 lb. ground pork
1 egg
1/2 c. dry bread crumbs
1/2 tsp. ground sage
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 cans (14 oz. each) ready-to-serve beef broth
3/4 c. apple cider or apple juice
1/2 tsp. ground sage
1 large unpared all-purpose apple, chopped
Spaetzle
1/4 c. chopped fresh parsley

Preparation

Mix ground pork, egg, bread crumbs, 1/2 teaspoon sage, salt and pepper.
Shape mixture into 1-inch balls.
Heat oil in Dutch oven until hot.
Cook meatballs in hot oil over medium heat about 10 minutes.
Heat to boiling.
Prepare Spaetzle batter.
Press Spaetzle batter through colander (preferably one with large holes), a few tablespoons at a time, 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.
Makes 6 servings (about 3/4 cup each); 350 calories per serving.