Dutch Vegetable Soup With Meatballs Recipes

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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

DUTCH SOUP WITH TINY MEATBALLS



Dutch Soup with Tiny Meatballs image

Tiny meatballs are the trick to making this soup authentically Dutch or Friesan.

Provided by Carolyn Haas

Categories     Vegetable Soup

Time 35m

Number Of Ingredients 15

FOR THE MEATBALLS
1/2 lb lean ground beef
1/4 c parsley, chopped
1 Tbsp breadcrumbs
1 Tbsp onion salt
1 Tbsp worcestershire sauce
1/2 tsp black pepper
FOR THE SOUP
4 1/2 c vegetable or chicken broth
2 medium carrots, sliced
2 stalk(s) celery, sliced
4 oz vermicelli, broken into small pieces (fideo)
2 Tbsp parsley, chopped
2 Tbsp chives, chopped
salt and pepper to taste

Steps:

  • 1. In a medium bowl, thoroughly but lightly mix meatball ingredients, then form small meatballs (about 1 tablespoon or a little less for each). Set aside.
  • 2. In a medium pot over high heat, bring the broth to a boil. Add the carrots, celery, pasta and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
  • 3. Remove from heat and top with parsley and chives. Add salt and pepper to taste.

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