Black Radish-Noodle “Stoup— with Meatballs

When you notice that some of the black radishes you bought in November are still there in January (or even February), make a yummy stew-soup supper of them. Since all sharpness disappears when the radish is cooked, you’ll want a hearty broth to back up what become chewy, mild, mystery strands. I had both frozen beef broth and ground beef on hand, so I used them. Lamb or pork would be as good; so would ham (add ham dice instead of meatballs). Considering that the whole job takes under forty-