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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This is another favorite traditional Dutch soup recipe. We often had this on a cold winter night with a hearty bread. We had a lot of soups growing up, and Mom would make basic small meat balls, and keep them in the freezer to toss into the various soup recipes. Ingredients:
2 onions, chopped |
2 large carrots, chopped |
1/4 cup chopped fresh parsley |
2 chopped tomatoes |
1 green pepper, chopped |
2 slices bacon |
6 tablespoons butter |
2/3 cup flour |
8 cups beef broth |
1 pinch thyme |
bay leaf |
1 pinch mace |
ground fresh pepper |
1 dash maggi seasoning or 1 dash kitchen bouquet or 1 dash soy sauce (worcerstershire if preferred) |
2 tablespoons madeira wine or 2 tablespoons port wine |
1/2 lb small cooked meatballs |
1/4 lb fresh mushrooms, whole if small or chopped |
Directions:
1. Saute the first five ingredients with bacon in butter until tender.
2. Add the flour and stir constantly for about 4- 5 minutes.
3. Add 3 cups of the broth, stirring to avoid any lumps.
4. Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
5. Add the seasonings, the wine, meatballs and mushrooms.
6. Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.
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