Dutch Meatball Soup Recipes

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DUTCH VEGETABLE SOUP WITH MEATBALLS



Dutch Vegetable Soup with Meatballs image

Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!

Provided by Marie

Categories     Side Dishes

Time 30m

Number Of Ingredients 13

½ lb. lean ground beef
¼ cup fresh parsley, chopped
1 tbsp plain breadcrumbs
1 tbsp onion salt
1 tbsp Worcestershire sauce
1/2 tsp black pepper
4 1/2 cups vegetable broth (I used low sodium)
2 medium carrots, sliced
2 celery sticks, sliced
4 ounces vermicelli pasta, broken into small pieces
3-4 tbsp fresh parsley, chopped
3-4 tbsp fresh chives, chopped
Salt and pepper, to taste

Steps:

  • In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
  • In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
  • Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2311 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

GEHAKT BALLEN (DUTCH MEATBALLS)



Gehakt Ballen (Dutch Meatballs) image

These are really delicious and easy to make. Serve with potatoes.

Provided by Glenda Morrison de Kruif

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 4

Number Of Ingredients 13

1 pound ground meatloaf mix (beef, pork veal)
4 slices white bread
⅓ cup milk
1 egg, beaten
1 small onion, finely chopped
1 tablespoon freshly grated nutmeg
½ teaspoon ground cloves
salt and ground black pepper to taste
½ cup butter
2 cups water
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can beef broth
1 (1 ounce) package dry onion soup mix

Steps:

  • Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
  • Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 24.4 g, Cholesterol 168.6 mg, Fat 36.9 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 20.2 g, Sodium 1547.5 mg, Sugar 6.4 g

DUTCH MEATBALL SOUP (SHORTCUT VERSION)



Dutch Meatball Soup (Shortcut Version) image

This recipe is modelled after the authentic Dutch meatball soup my Oma used to make. She would start by making her own broth using a soup bone. It continues to be a tradition in our family to serve this soup at every holiday and family get together.

Provided by Jacq3

Categories     Clear Soup

Time 1h20m

Yield 1 Large Pot, 16-20 serving(s)

Number Of Ingredients 15

2 lbs ground beef
2 eggs
1/2 cup breadcrumbs (or crushed crackers)
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 (900 ml) carton low sodium beef broth
11 cups water
2 beef bouillon cubes
2 (71 g) packages Knorr vegetable soup mix
1 small head cauliflower, chopped small
2 cups carrots, chopped
2 large leeks, chopped
1 1/2 cups celery, chopped with leaves
6 handfuls vermicelli (approx. 1 inch long)

Steps:

  • Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
  • In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
  • Add cauliflower, carrots, celery, leeks and meatballs.
  • Simmer 20 minute.
  • Add noodles. Simmer 10 minute more.
  • Serve with Dutch Maggi and Dutch rusks.

Nutrition Facts : Calories 194.3, Fat 10, SaturatedFat 3.8, Cholesterol 62.1, Sodium 898.3, Carbohydrate 12.2, Fiber 1.6, Sugar 2.4, Protein 13.6

EASY DUTCH OVEN MINESTRONE SOUP



Easy Dutch Oven Minestrone Soup image

This Dutch oven minestrone soup is quick to prepare with shortcut ingredients. Add a salad and a crusty loaf of bread or breadsticks to round out the meal. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 8

2 cans (14-1/2 ounces each) beef broth
1 jar (24 ounces) marinara sauce
3 cups frozen mixed vegetables, thawed
1 can (15-1/2 ounces) navy beans, rinsed and drained
24 frozen fully cooked Italian meatballs, thawed
5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
1 package (9 ounces) refrigerated cheese tortellini
Shredded Parmesan cheese

Steps:

  • In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

Nutrition Facts : Calories 384 calories, Fat 15g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 1467mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.

SPICY MEATBALL SOUP



Spicy Meatball Soup image

With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it's for guests or an easy weeknight dinner. From Debra Freeman, Pillsbury Bake-Off® Contest 36.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 21

1 lb. extra-lean ground beef
1 (11-oz.) can vacuum packed whole kernel corn, drained
1/3 cup hot picante salsa
1/2 cup thinly sliced green onions with tops
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon salt
1 teaspoon cumin
1 teaspoon finely chopped garlic
1 egg white
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can dark or light red kidney beans, drained
1 cup beef broth
2/3 cup hot picante salsa
2 tablespoons chopped fresh cilantro
1 cup chopped green bell pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon finely chopped garlic
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions with tops
1/4 cup dairy sour cream

Steps:

  • In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
  • In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Protein 24 g, ServingSize 1 Serving, Sodium 1510 mg

DUTCH MEATBALL SOUP



Dutch Meatball Soup image

This delicious soup is easy to make, even if you're on a budget! The flavor is rich and OH so yummy! I got the recipe from my sister, Lynn, who got it from our Beppe (Freisian for Grandma).

Provided by GinaJohnson

Categories     Lunch/Snacks

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1/2 medium head green cabbage
2 -3 carrots, chopped
2 -3 stalks celery, chopped
1/4 green bell pepper, chopped (optional)
8 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon curry powder
1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste
1 lb ground beef
1 teaspoon salt (scant)
1/4 teaspoon ground pepper
1 pinch nutmeg

Steps:

  • Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
  • Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
  • Saute until somewhat soft.
  • Stir in curry powder and cook for another minute or two.
  • Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
  • Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
  • Stir in tomato sauce or paste, and again bring soup to a boil.
  • Mix together ground beef and seasonings.
  • Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
  • Check for taste, add salt and/or pepper if needed.
  • Serve with crusty French bread and salad!

Nutrition Facts : Calories 164.9, Fat 8.8, SaturatedFat 3.4, Cholesterol 38.6, Sodium 1081.5, Carbohydrate 9.8, Fiber 3.2, Sugar 5.8, Protein 12.4

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