Dutch Vegetable Soup With Meatballs Recipes

DUTCH VEGETABLE SOUP WITH MEATBALLS

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.

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

DUTCH MEATBALL SOUP (SHORTCUT VERSION)

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.

DUTCH MEATBALL SOUP

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!

DUTCH OVEN VEGETABLE BEEF SOUP

Steps:

• Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
• Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
• Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
• Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

GEHAKT BALLEN (DUTCH MEATBALLS)

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.